WHAT TO SERVE WITH LAMB TAGINE RECIPES

LAMB TAGINE RECIPES | BBC GOOD FOOD

Lamb tagine recipes | BBC Good Food image

Tuck into a fragrant Morroccan-style stew with our selection of lamb tagine recipes. Full of rich spices, this slow-cook dish is best served with couscous.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

LAMB TAGINE RECIPE | ALLRECIPES

Lamb Tagine Recipe | Allrecipes image

When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.

Provided by BenevolentEmpress

Categories World Cuisine African North African Moroccan

Total Time 145 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 24

Ingredients

3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
¼ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground cardamom
1 teaspoon kosher salt
½ teaspoon ground ginger
1 pinch saffron
¾ teaspoon garlic powder
¾ teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lemon, zested
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon water

Steps:

Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Nutrition Facts : Calories 423 calories, CarbohydrateContent 23.6 g, CholesterolContent 109.2 mg, FatContent 20.5 g, FiberContent 4.6 g, ProteinContent 35.8 g, SaturatedFatContent 4.6 g, SodiumContent 1128.7 mg, SugarContent 11.1 g

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2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
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