What to Serve with Lamb Tagine
What to Serve with Lamb Tagine
What Comes Perfectly With Moroccan Lamb Tagine
Tagine or tajine is a dish originated from North-Africa, which was name after an unusual pot where it is cooked. It is made up of clay which commonly seen as glazed. This pot has two significant parts which is the cone-shaped cover and a base. The cone-shaped cover enhances the condensation downwards which gives the dish a flavorful taste and aroma.
Tagines are traditionally used by Moroccans where they cook their lamb stews and it is best served with Couscous, which is a coarsely ground Semolina wheat that is moistened. Lamb stews cannot be served without couscous same as most Asian cannot eat without rice. Today, there are whole new variations on how to serve lamb stews in tagine with couscous. It could be sweet potatoes with almonds, honey with prunes, chickpeas, and lemon.
But for now, what I am about to tackle is something special yet simple to make. This dish’s aroma will definitely “woo” your sense of smell and enhances the flavor as you are about to set sail to your gastronomical journey. I am about to present you “Lamb Tagine with Apricots and Almonds”
Things to Have Before Cooking:
- Chopping board
- Small bowls
- Measuring spoons
- Measuring cups
- Skillet or a frying pan
- Mortar and pestle
- Medium sized bowl
- Paper towels
- Aluminum foil
Ingredients for Lamb Tagine:
· 2 chicken cubes or 325 milliliters of chicken stock
· .11 kilograms of apricot
· About 90 milliliters of olive oil
· 1 kilogram of boneless lamb shoulder, removed fat, cut into pieces about a half an inch each side.
· 4 coarsely chopped onions, medium size
· 4 finely chopped cloves of garlic
· 4 medium crushed tomatoes
· 1 tablespoon of cracked coriander seeds
· ½ teaspoon of grated ginger
· ½ teaspoon cumin powder
· ¼ teaspoon cinnamon
· ½ cup of coarsely chopped cilantro leaves
· ¼ cup of roasted almonds
· Salt and pepper to taste
· 2 pinches of saffron
· 2 medium sized or 1 large pomegranate
· 800 grams of couscous
· 325 milliliters of olive oil
· 125 milliliters of lemon juice
· 1000 milliliters of boiling chicken stock
· Black pepper, freshly ground
· Chopped coriander, or fresh mint
- Heat the chicken stock in a saucepan and bring to a boil.
- Add apricots to the boiling chicken stock and let them plump and soak as you prepare the other ingredients of the tagine
- Place the tagine over a medium heat and pour in half of the olive oil.
- Using a paper towel, pat the lamb chops dry and gently drop them in to the heated oil and brown the meat on each and every side.
Tips: do in batches, don’t crowd the pot.
- When you’re done browning all the meat, remove the meat from the pot and season it with salt and pepper.
- Remove the fat out of the base pot but retain the bits that may have stuck on the pot.
- Return the base to the stove and in low fire; add 2 tablespoons of olive oil.
- Sauté garlic and onion for 5 minutes then add tomatoes, salt and pepper; continue stirring for about 10 minutes.
- Add the chicken broth as well as the herbs’ coriander and saffron.
- Add cilantro, cumin, cinnamon, and ginger. Mix and stir all the spices into the pot.
- Gently place the meat on top of the vegetables by using a spoon and top it with soaked apricots.
- Cover the pot with aluminum foil and close the lid.
- Put the tagine into the oven for about 45 minutes or an hour in 375 degrees Fahrenheit.
- Slice the pomegranates in two and get all the seeds
- removed the white membrane covering the seeds
- mix the couscous in a bowl along with olive oil and lemon juice
- Pour in the boiling chicken stock and season it with salt and pepper.
- allow the mixture of couscous to sit in a warm room for 6-10 minutes until all the liquid has been absorbed by the couscous
- stir in the chopped pomegranate seeds and herbs into the mixture
Sprinkle the remaining herbs that are left all over the meat and bring the tagine onto the table and serve direct from the pot; it makes 4 servings
You can cook tagine ahead of time and keep it in the refrigerator tightly covered. You can only add the roasted almonds when you are reheating the dish.