Description
Nigella Lawson’s Lamb Tagine is a slow-cooked Moroccan dish made with lamb, aromatic spices, dried fruits, and vegetables. Traditionally cooked in a tagine, this dish can also be prepared in a Dutch oven or heavy pot. The slow cooking process allows the flavors to meld, creating a tender, deeply flavored stew that’s served over couscous or with flatbread.
Ingredients
- Lamb Shoulder (2 lbs, cubed) – Choose bone-in for extra flavor or boneless for convenience.
- Olive Oil (2 tbsp) – For browning the lamb and sautéing the vegetables.
- Onion (1 large, chopped) – Adds sweetness and depth.
- Garlic (3 cloves, minced) – Provides a warm, aromatic base.
- Ground Cumin (1 tsp) – Adds an earthy, slightly smoky flavor.
- Ground Coriander (1 tsp) – A bright, citrusy spice that complements the lamb.
- Ground Cinnamon (1 tsp) – Adds warmth and a hint of sweetness.
- Ground Ginger (½ tsp) – Provides subtle heat and spice.
- Saffron Threads (a pinch, optional) – Adds flavor and a golden color.
- Tomato Paste (1 tbsp) – Deepens the color and adds richness.
- Diced Tomatoes (1 can, 14 oz) – Adds a mild acidity and richness to the stew.
- Chicken or Beef Broth (1 ½ cups) – Provides the liquid base for slow cooking.
- Dried Apricots (½ cup, chopped) – Adds sweetness and balance to the spices.
- Dried Prunes (½ cup, pitted and chopped) – Brings a rich, sweet depth to the dish.
- Carrots (2, sliced) – Adds sweetness and color.
- Honey (1 tbsp) – Balances the acidity of the tomatoes with sweetness.
- Salt and Pepper (to taste) – Enhances the flavors of the dish.
- Fresh Cilantro (for garnish, optional) – Adds a fresh, bright finish.
Optional Additions
- Almonds or Pine Nuts (toasted) – For added texture and crunch.
- Preserved Lemons (¼, finely chopped) – Adds a tangy and distinctive flavor.
Instructions
- Prepare the Lamb: Season the cubed lamb with salt and pepper. In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the lamb in batches and brown on all sides. Remove and set aside.
- Sauté the Onions and Garlic: In the same pot, add a bit more oil if needed. Sauté the chopped onions for 5-6 minutes until softened, then add the minced garlic and cook for another minute.
- Add the Spices: Sprinkle the cumin, coriander, cinnamon, ginger, and saffron (if using) over the onions and garlic. Stir for about a minute until the spices become fragrant.
- Combine the Ingredients: Add the tomato paste and stir, then add the diced tomatoes, broth, honey, carrots, dried apricots, and prunes. Stir to combine and bring the mixture to a simmer.
- Return the Lamb to the Pot: Add the browned lamb back into the pot, ensuring the meat is submerged in the liquid. Cover and reduce the heat to low.
- Simmer the Tagine: Cook the tagine on low heat for 1 ½ to 2 hours, or until the lamb is tender and the flavors have melded. Stir occasionally and add a bit more broth if needed to keep the lamb covered.
- Finish and Garnish: Taste and adjust seasonings if needed. Garnish with fresh cilantro, and sprinkle toasted almonds or pine nuts if desired.
- Serve: Serve hot over couscous or with flatbread on the side. Enjoy the rich flavors of this comforting dish.