The Tagine is one of my favorite comfort foods when the weather gets cold.
Tagine is a tasty slow-cooked stew from North Africa, typically made with any kind of meat or fish with vegetables or fruit (fresh or dry) and enhanced with different combinations of spices.
The name “Tagine” comes from an earthenware dish in which it is cooked. It is made from clay and has two parts: a base unit that is flat and circular with short sides and a large cone or dome-shaped cover that sits on the base during cooking.
If you do not have the Tagine dish (like me) to make the recipe, it is perfectly fine to use a saute pan with a lid or a dutch oven.
Lamb Tagine
Ingredients
- 2 pounds boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 ½ to 2-inch pieces
- 1 onion finely sliced
- 4 carrots
- 2 to 3 zucchini
- 1 cup chickpea
- ½ cup golden raisins
- 1 can of tomatoes
- 1 can of beef broth
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 tps paprika
- ½ teaspoon ginger
- 1 teaspoon garlic powder
- 1 teaspoon Ras-El-Hanout (optional)
- 1 tablespoon honey
- olive oil
- salt
Instructions
- In a saute pan or dutch oven, pour some olive oil and cook the lamb until brown for a few minutes. When it is done, remove the lamb and throw away all of the fat.
- Add a little bit of olive oil in the saute pan. Add the onion and cook a little bit until they are translucent. Add all the spices, stirring a little bit, then add the lamb and salt.
- Add the can of tomatoes and scrape up any brown bits from the bottom of the pan using a wooden spoon. Add the can of broth and the honey. Mix well, bring to a light boil, cover, reduce to a low heat, and simmer during 30 min.
- Add the carrots, zucchinis, chickpeas, and golden raisins. Mix well and let simmer for 1 hour, 15 minutes to 1 hour, 30 minutes.
- I like to serve this dish in a soup plate with plain couscous or some pita bread on the side.
Tried this recipe?Let us know how it was!
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