This heartwarming, fragrant, tender lamb stew is filled with the vibrancy of spices like cinnamon, cumin, turmeric, and cardamom.
Tangine is a conical earthenware pot used for cooking, especially in North Africa. The dish derives its name from the pot in which it is originally cooked. Spiced Lamb tagine is a popular Moroccan dish and is a celebrated warming, fragrant, tender stew. We have prepared the dish in a Dutch oven that works great.
- 1 kg boneless lamb shoulder, trim the excess fat, cut into 2-inch pieces (` 5cm)
- 3 Tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 piece fresh ginger (4cm), peeled and finely grated
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1/4 cup golden raisins
- 1/3 cup + 2 Tbsp slivered almonds
- 2 Tbsp tomato paste
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp crushed red pepper flakes
- 1 tsp Earth Signature Turmeric powder
- 1/4 tsp ground cardamom
- 1/2 red onion, thinly sliced
- 1 cup mint leaves
- 1/2 lemon
1. Wash the lamb and pat dry, then season on all sides with salt. Let sit at room temperature for 1 -2 hours. If you have time, leave it overnight in the fridge.
2. Heat oil in a large Dutch oven/pot over medium-high heat. Divide the lamb pieces into batches, and cook the lamb, occasionally turning, until browned on all sides. It should take 12–14 minutes. Once all is done, transfer the lamb to a plate.
3. Add yellow onion and 2 tablespoons of water to the pot and cook for 8-10 minutes, occasionally stirring until the onion is slightly softened. Add ginger, garlic, bay leaves, raisins, and 1/3 cup of almonds. Cook for 3 minutes, occasionally stirring until garlic is softened.
4. Return to the lamb put it all in the pot, and add tomato paste and all the spices – cinnamon, cumin, red pepper flakes, Earth Signature turmeric powder, and cardamom. Cook for 3 -4 minutes, occasionally stirring until the mixture is fragrant and the tomato paste has darkened and has begun to 5. stick to the bottom of the pot. Pour in six cups of water and bring the water to a boil. Reduce heat to medium-low and until it starts to simmer. Cover partially with a lid (keep some outlet for the steam to escape) and cook for bout 60-75 minutes, occasionally stirring, until the lamb is tender and the liquid has thickened. Turn off the heat; taste and adjust the seasoning with salt.
6. Now, toast the remaining 2 tablespoons of almonds in a small pan over medium heat, often tossing, until golden brown. Transfer the almonds to the cutting board and let them cool before chopping them coarsely.
8. Toss red onion and mint in a bowl. Squeeze some lemon juice and season with salt. Toss a few more times.
9. Ladle the stew into bowls. Garnish it with chopped almonds and onion salad.
|Prep Time||Cook Time||Total Time||Servings|
|30 minutes + 1 Hours Marinating||90 minutes||2 Hours + 1 Hour Marinating||4|