Lamb Tagine

You can substitute chicken for the lamb. Cut it into 8 pieces and reduce the
oven time to about 1 to 1½ hours. I also like to add a handful, say about 1/2
cup (75g) toasted, blanched almonds to the stew during the final 30 minutes of
braising, or some green olives. Another option is to add prunes or dried
apricots, which add a sublime sweetness.

Servings: 6 servings

Author:

Course:

Main Course

Cuisine:

Mediterranean

Keywords:

Tagine

Instructions

1 Up to three days before you make the tagine, massage the lamb shoulder with the
salt and refrigerate it before you cook it.
2 To make the tagine, remove the lamb from the refrigerator about thirty minutes
before you cook it. 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 once, brown the lamb pieces in batches.
3 Preheat the oven to 350ºF (175ºC). Once the lamb is browned, add the onions and
some of the stock, then scrape the bottom of the pan with a flat wooden spatula
to release the flavorful browned bits. Add the remaining stock, then the spices,
the bunch of cilantro, and the saffron.
4 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. When the meat starts to fall off
the bone, that’s when it’s ready.
5 Remove the lid and leave the tagine in the oven for another 30 minutes so the
juices reduce, becoming rich and savory.

Lamb Tagine

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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