Lamb sausage tagine combines rich flavors and hearty ingredients, making it a perfect choice for a cozy meal. To prepare this dish, you’ll need lamb sausages, olive oil, onions, red pepper, garlic, cinnamon, ground cumin, chili flakes, paprika, chopped tomatoes, dates, chickpeas, and fresh coriander. The warmth of the spices and the sweetness of the dates create a unique, comforting, exotic taste.
History of Lamb Tagine
Lamb tagine has roots in North African cuisine, particularly in Morocco. “Tagine” refers to the dish and the earthenware pot used for cooking. This method dates back centuries, with its origins tied to Berber culture.
Traditionally, tagine cooking emphasizes slow braising, which tenderizes meat and melds flavors. The use of various spices reflects the region’s history of trade and cultural exchange.
Lamb became a popular choice due to its abundance in the region. Over time, different ingredients like vegetables and dried fruits were incorporated, creating diverse variations.
In the 20th century, lamb tagine gained international recognition. It became a staple in many Mediterranean restaurants and home kitchens worldwide.
Ingredients:
- 2 tbsp of olive oil
- 8 lamb sausages
- 2 sliced onions
- 1 sliced red pepper
- 3 crushed cloves of garlic
- 1 cinnamon stick
- 2 tsp of ground cumin
- 1 tsp of chilli flakes
- 2 tsp of ground paprika
- 14 oz of chopped tomatoes can
- 6 finely chopped dates
- 14 oz can of chickpeas (don’t drain!)
- Salt and pepper, to taste
- 2 tbsp of chopped coriander (extra for garnish)
How to make lamb sausage tagine?
- First, heat the oil in a large pan for approximately 1 minute. Then, brown the sausages on all sides, achieving a rich, caramelized exterior. Remove the browned sausages and set them aside.
- Next, lower the heat and add diced onions and peppers to the pan. Cook them, covered, for 3 minutes, softening them without excessive browning. Stir occasionally to ensure even cooking.
- Then, remove the lid and add garlic, cinnamon, cumin, chili, and paprika. Cook the spices for an additional 2 minutes, adding some water as needed to prevent scorching and enhance their aroma.
- Now, return the browned sausages to the pan and add dates, chopped tomatoes, and chickpeas, including their liquid. Season with salt and pepper to taste. Raise the heat until the mixture boils, then cover the pan and reduce the heat to a simmer. Cook for approximately 15 minutes, stirring occasionally to ensure uniform cooking.
- Finally, stir freshly chopped coriander into the finished dish. Garnish with additional coriander for presentation. Serve with couscous, mashed potatoes, flatbreads, bulgur wheat, or pita.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 440 |
| Protein | 36 grams |
| Total Fat | 17 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 38 grams |
| Cholesterol | 89 mg |
| Dietary Fiber | 9 grams |
| Sugars | 14 grams |
| Sodium | 514 mg |
Pairing and Garnishing
Traditional Moroccan Sides
I often serve this dish with classic sides that elevate the meal. Couscous is a staple; its light and fluffy texture absorbs the tagine’s savory sauce beautifully.
Another great option is ** Moroccan bread**, which is perfect for scooping and savoring every bite.
Olives and preserved lemons can also work well, offering a salty, zesty note to balance out the dish’s richness.
Garnishes and Toppings
For garnishing, I like to keep things simple yet flavorful. Chopped fresh cilantro or parsley brings a burst of color and freshness.
A sprinkle of toasted almonds or pistachios adds a delightful crunch and enhances the nutty flavors often found in Moroccan cuisine.
I sometimes add a drizzle of harissa or a dollop of creamy yogurt for a spicy kick and a cooling effect, respectively.
These garnishes not only make the dish more visually appealing but also add layers of flavor that enhance the overall enjoyment.
Tips for Perfect Lamb Sausage Tagine
Common Pitfalls
One major pitfall I’ve noticed is using too much spice. Lamb has a rich flavor, so I prefer to use spices moderately. A mix of cumin, coriander, and paprika enhances it without overpowering the meat.
Next, don’t rush the cooking process. Allow the tagine to simmer gently. This helps the flavors meld beautifully. If you’re using dried fruits, like apricots or raisins, add them during the last 30 minutes of cooking for the best texture.
Lastly, be mindful of your liquid ratio. Too much broth can lead to a soupy dish. I usually stick to about 1 to 1.5 cups for perfect consistency.
As mentioned above, couscous is one of the traditional pairings for this dish.
Get this couscous with pumpkin recipe now (by clicking the image below):
