Moroccan Lamb Tagine
Posted June 29, 2012on:
Moroccan cuisine is something I’ve always wanted to try after going through the Moro cookbook but instead of visiting a restaurant, I decided to give cooking Moroccan cuisine a try, and so my first dish would be a lamb tagine.
Raisins are probably something I’ve never cooked before, only eaten them straight like that. But I notice most tagines do use them, probably to sweeten it out the eventual saltiness. Normally apricots and dates are also added to the tagine but I left them out for this dish.
Gotta brown the lamb for flavour before setting it aside.
After searing all the lamb cuts, I start to toast the spices – a mix of turmeric, paprika, cinnamon, ginger, black pepper, and a pinch of saffron – with chopped garlic and onions.
When the aroma grows strong, it’s time to add back in the seared lamb cuts and mix.
Then in goes some chicken stock (although lamb stock would have been more ideal), the raisins and diced tomatoes.
Bring to the boil then put in the oven for a couple of hours at 150°C.
While that was going on, I went to prepare the couscous.
Fluffing them up with a fork.
Checking back on the lamb tagine – looking good!
Scoop a generous ladle of lamb tagine over a bowl of buttered couscous and serve!