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Lamb Tagine

A delicious, slow-cooked middle eastern dish of lamb, spices and fresh herbs
Prep Time30 minutes
Cook Time3 hours
Marinading time (minimum)2 hours
Total Time5 hours 30 minutes
Course: Main Course
Cuisine: Middle-Eastern
Keyword: dinner party, lamb, middle eastern, middle eastern cuisine, middle eastern recipe, slow cooked, slow food, spicy
Servings: 6 people

Ingredients

  • 4 tsp ground cumin
  • 1 TBS ground ginger
  • 1 tsp ground turmeric
  • 1 TBS sweet paprika
  • 1 tsp ground cinnamon
  • 4 cloves garlic finely chopped or crushed
  • ⅓ cup olive oil
  • 1½ kgs diced lamb shoulder
  • 2 onions sliced
  • 2 cups water or beef stock
  • 2 large tomatoes peeled and chopped
  • ¾ tsp saffron threads soaked in a small dish of hot water
  • 1 large carrot cut in to matchsticks
  • ¾ cup fresh coriander chopped
  • ¾ cup pitted kalamata olives

To serve

  • ½ preserved lemon, rind only finely sliced
  • couscous cooked according to packet directions
  • fresh coriander
  • harissa

Instructions

To make the lamb tagine

  • Place ground spices and garlic in a large bowl with a teaspoon of cooking salt and about 3 TBS of the olive oil. Mix together.
  • Add lamb and toss to coat. Refrigerate for 2+ hours or overnight if possible.
  • Meanwhile, prep your veg, herbs etc. When meat has finished marinading, heat oil in a large, heavy-based frying pan and cook the lamb in batches, about 5 minutes each until browned. Set meat aside.
  • In the same pan, cook the onion for 5 minutes. Add the water or stock, tomato, saffron, carrot and coriander. Return the browned meat to the pan and bring to the boil. Reduce heat to low and cook, covered, for 2 hours. Check from time to time and add more water if needed to prevent the mixture from drying out.
  • Add the olives and cook for another hour (3 hours in total). Check seasoning, and serve lamb tagine with couscous, preserved lemon, harissa and additional coriander.