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–+ servings

Lamb Tagine

You can substitute a cut up chicken for the lamb. If using chicken, reduce the oven time to 1 to 1½ hours. I also like to add prunes, raisins or dried apricots or cranberries to the tagine, during the last 20 minutes of cooking.
You can vary the spices depending on what you have or can get. The saffron is optional since that can be more difficult (and expensive) to obtain, but I like the flavor of it in a tagine. Sometimes I use tomato paste in my tagines, and other times I add a can of crushed tomatoes.
I put a jar of harissa, North African hot sauce, on the table, for guests who like a little spice with their tagine. (And hosts like me, who like it too!) A favorite brand of harissa in the U.S. is made by NY Shuk.
Course Main Course
Cuisine Mediterranean
Keyword tagine
Servings 6 servings
  • 1 lamb shoulder, cut into 4 pieces
  • 1 1/2 teaspoons kosher or sea salt, plus more, to taste
  • 1 medium onion, minced
  • 2 1/2 cups (600ml) chicken stock, or water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • freshly-ground black pepper
  • 1 small bunch fresh cilantro, tied with a string, plus a few sprigs for garnish
  • a pinch of saffron threads, (optional)
  • 2 tablespoons tomato paste, or one 14 ounce (400g) can crushed tomatoes
  • Harissa, for serving
  • Massage the pieces of lamb shoulder with the salt.
  • Heat a few tablespoons of oil in a Dutch oven over medium-high heat, and sear the lamb pieces very well, turning them only after they’re nicely browned (this step adds flavor to the tagine.) As you cook the lamb pieces, don’t crowd them in. If your Dutch oven isn’t big enough to cook them all in a single layer at the same time, brown the lamb pieces in batches.
  • Preheat the oven to 350ºF (175ºC). Once the lamb is browned, remove the pieces from the pot and set them on a plate. (If there is a lot of fat in the pan, you can remove some of it, but leave a film of it in the bottom of the pan.)
    Add the chopped onion to the pot and some of the stock (or water), then scrape the bottom of the pan with a flat wooden spatula to release the flavorful browned bits. Add the spices, the rest of the water, the bunch of cilantro, the saffron, if using, and the tomato paste or crushed tomatoes. Give everything a quick stir to mix everything together.
  • Cover the pot and bake in the oven for 2 1/2 to 3 hours, turning the lamb over in the liquid a few times during baking. The liquid should just be simmering gently. If it’s boiling, turn down the heat. Add more liquid if necessary while it's cooking so the meat is half submerged in liquid. When the meat starts to fall off the bone, that’s when it’s ready. Taste the liquid and add more salt if desired.
  • Pull the meat off the bones. Spoon the meat and some juices into bowls over a bed of couscous or pearl couscous (pasta). Garnish with a sprigs of fresh cilantro.

Notes

To serve, remove the cilantro and discard. Squeeze some lemon juice into the liquid and add more salt, if desired. Serve with rice or bulghur, along with juices from the tagine. At the table, make sure you have a tube of harissa handy, the fiery Moroccan hot sauce.