There is no better time for a warm stew with lamb when the weather is cold. I made this Moroccan Lamb Stew on the stove using a casserole dish with a slow braising technique over the stovetop as I don’t have a tagine.
Moroccan Lamb Stew Ingredients: lamb forequarter chops, carrot, onion, garlic, beef stock, cinnamon stick, bay leaf, saffron, honey, tomatoes, tomato paste, dried apricots, raisins, Moroccan spice mix, olive oil, fresh mint leaves, flaked almonds, salt and pepper to taste.
Moroccan Lamb Tagine
A lamb tagine is a delicious stew cooked in a pot which is also called a tagine. It is a traditional dish from North Africa and suits meats that take a long time to cook, like a lamb.
How to cook Moroccan Lamb Stew
Using a sharp knife, remove the meat from the bone. Cut the lamb meat into large chunks.
In a bowl, place the lamb chops and add the Moroccan spices. Check if the seasoning is salted; if not, add salt. Coat the meat well with the spices and set aside for 2 hours in the fridge.
In a bowl, place raisins and apricots and add enough water to soak it for 5 minutes. Discard water.
Heat the oil in a large casserole dish when ready to cook Moroccan Lamb Stew. Add the lamb and cook over medium-high heat for 5 minutes until evenly browned, stirring often. Remove lamb to a plate using a slotted spoon.
Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened.
Return the lamb to the pot. Season with salt and pepper, add the beef stock, fresh tomatoes, tomato puree, carrots, cinnamon, bay leaf, raisins, apricots, honey, and saffron. Bring to the boil, then reduce the heat, cover and cook gently for 2 hours or until the lamb is tender.
When the dish is ready, discard the bones from the stew. Scatter the mint leaves and gently stir to combine well. Dish the Moroccan Lamb Stew into a serving bowl. Top it with more mint leaves and ground almond flakes.
Moroccan Lamb Tagine
A lamb tagine is a delicious stew that is cooked in a pot which is also called a tagine. It is a traditional dish from North Africa and suits meats that take a long time to cook, like lamb. However, you can also cook beans, vegetables, and grains in a tagine.
A tagine comes in 2 parts and is usually made from stoneware. The bottom of the tagine is flat bottomed while the top is domed or fluted.
Traditionally for Lamb Tagine and other dishes, they are put in an open fire but they can be cooked just as well in an oven or on top of the stove if your tagine is flameproof. The shape of the pot means that the stew retains moisture and the meat doesn’t end up dry. It also cooks the stew at a high temperature which caramelizes the contents of the tagine.
Here we will give you a recipe for Moroccan Tagine which will show you how to make a delicious lamb tagine dish.
Moroccan lamb tagine with tomatoes, zucchini, and onion
- 3 1/2 ounces dried apricots
- 3 tbsp olive oil
- 2 pounds <p>diced leg of lamb </p>
- 1 onion (chopped)
- 2 garlic cloves (thinly sliced)
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 14 ounces can of tomatoes
- 14 ounces lamb stock
- 3 tbsp ground almonds
- pinch saffron
- salt and pepper
- 2 tsp harissa paste
- 4 tomatoes (skinned and quartered)
- 1 squash (peeled and sliced )
- 4 zucchini (sliced)
- 2 tbsp fresh parsley or mint (chopped)
- In a bowl, cover the apricots in boiling water and leave to soak for 2 hours.
- Put the oven on at 350 degrees F. Brown the lamb in 2 tablespoons of the oil in the tagine bottom and then put to one side.
- Pour in the other tablespoon of oil and cook the onion until tender. Add the garlic, cinnamon, coriander, and cumin and cook for another 2 minutes. Put the lamb back in.
- Next add the apricots and the liquid they were soaking in, together with the can of tomatoes and lamb stock.
- Cook for a couple of minutes and then add the almonds, saffron, salt, and pepper.
- Put the top of the tagine on and cook in the preheated oven for 1 hour.
- Take the tagine out of the oven and add the tomatoes, squash, zucchini, and harissa. Stir well and put the tagine back in the oven for 45 minutes.
- When cooked add a little more harissa if you want that extra kick.
- Serve with couscous.