Enjoy easy recipe for Moroccan lamb tagine. The Moroccan cuisine is rich of tasty recipes. Learn how to make best Moroccan lamb tagine.
Yield: Makes 6 servings
4 pounds fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
2 onions (8 oz. each), peeled and thinly sliced
4 cloves garlic, peeled and minced
1 tablespoon each paprika and ground cumin
1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger
1/2 teaspoon cayenne
1/8 teaspoon ground cardamom
2 1/2 cups fat-skimmed chicken broth
1 can (14 1/2 oz.) diced tomatoes
2 tablespoons tomato paste
Salt and fresh-ground pepper
1/3 cup pitted kalamata olives
1/3 cup chopped fresh cilantro
Preserved lemons (garnish)
- Brown lamb. Discard all but 2 tablespoons fat from the pan.
- Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.
- On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes).
- 1. Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.
- 2. Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.
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