Traditional Lamb Tagine
A tagine or 'tajine' dish traditionally consists of two parts: a base unit that is flat and circular with low sides and a large cone or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. If you do not have a tagine dish, don't worry, you can use any oven proof dish and lid to create the perfect tagine meal.
The main aim of a tagine is simply to slow cook the meat with the spices so the meat is soft and flavoursome, you can use any meat you like, but I have chosen lamb as this is the most traditional.
The name 'ras el hanout' is Arabic for 'head of the shop' and implies a mixture of the best spices the seller has to offer. It is very hard to find ras el hanout where I live so I make my own blend of spices using Paprika, Cumin, Chilli, Cinnamon & Rose Petals. This gives a warm, rich and smooth flavour to my dish, but you can use any blend of spice you like, the sky’s the limit.
- 300g Lamb, Diced
- 1 Orange, Squeezed and Zest
- 20g Apricots/Prunes/Dates, Dried
- 20g Sultanas/Raisins, Dried
- 10g Almonds, Flaked
- 300ml Chicken Stock
- 1 tbs Honey
- 1 Tin of Tomatoes, Chopped
- 1 Large White Onion, Sliced
- 1 Saffron, Pinch
- 3 tbs Ras El Hanout
- 2 tbs Olive Oil
- Coriander, Chopped
- 6 Cloves Garlic, Crushed
Was this recipe easy to follow?
- Toss the diced lamb in 2 tbs of ras el hanout and leave for a couple of hours, but for best results leave overnight.
- Heat 1 tbs of olive oil in a large saucepan, add the sliced onion and 1 tbs of ras el hanout, cook over a gentle heat for 7 minutes so the onions are soft but not coloured.
- Add the crushed garlic to the onions and continue to cook for a thurther 3 minutes, then transfer the onions and garlic to the tagine dish.
- In a separate frying pan, heat 1 tbs of olive oil and brown the lamb on all sides, then transfer to the tagine dish.
- Place the chopped tomatoes (with juice) apricots/prunes/dates/raisins/sultanas, flaked almonds, saffron, chicken stock, honey, orange juice and zest into a saucepan, bring to the boil and simmer for 10 minutes.
- Transfer the contents of the saucepan to the tagine dish and cover with a lid. Place in a pre- heated oven and cook for 3hrs at 150 degrees celsius.
- Check about half way thrugh and add a little water if required.
- Serve with rice or couscous, sprinkle freshly chopped coriander and serve.