Comforting and Savory Moroccan Lamb Tagine

For a long time, I heard about the Moroccan Lamb Tagine dish. When I visited Paris a few years ago, I finally had the chance to taste it.

As soon as I stepped into this Moroccan restaurant nestled in the heart of Paris, I immediately felt like I had been sent to a whole new world. The vivid colors and intricate patterns of the furnishings were breathtaking. Furthermore, the warm and inviting light of the lanterns coupled with the delightful scent of spices gave a unique and memorable dining experience.

For weeks I had been looking forward to the experience of trying out the renowned lamb tagine from the restaurant. Finally, when I got the chance, I was ecstatic. It came in a traditional clay pot and ended up tasting exquisite. The lamb was cooked in a special blend of spices, such as cumin, ginger, and turmeric, and accompanied with a side of couscous. As a result, it was exceptionally tasty!

While I was enjoying the taste of the tagine, a sudden disturbance broke out at the restaurant’s entrance. When I glanced around, I noticed a local politician coming into the restaurant with a few supporters and media personnel. Suddenly, all the people in the restaurant stared and some even gathered around to applaud and show their support.

As I continued to savor my delicious lamb tagine, the amazing flavors and tender meat overwhelmed me. Therefore, I decided to ask the chef for the recipe to recreate that same experience at home. I was pleasantly surprised when I found that the chef was a Moroccan woman who owned the restaurant. She seemed pleased that I enjoyed her food and even promised to share her recipe with me.

To make this Moroccan lamb tagine, they had to use a few key ingredients: boneless lamb, chicken broth, dried apricots, olive oil, onion, garlic, ginger, tomato paste, and cinnamon stick. Additionally, they had to use saffron, turmeric, coriander, cardamom nutmeg, black pepper, cilantro, almond slices, mint leaves, salt, and cooked couscous.

She emphasized how important the selection of spices was when making lamb tagine. She further stressed how crucial it is to use quality ingredients and cook the dish slowly so that its flavors can mature.

The Moroccan woman revealed some of the traditional Moroccan cooking methods, including the incorporation of preserved lemons and olives, which give a distinctive flavor to the food. In addition to that, she offered me great advice on how to make the ideal couscous, which is a necessary complement to the tagine dish.

Moroccan lamb tagine is a versatile dish that can be served with a variety of side dishes. Here are several other dishes that can complement this hearty and spicy stew. Here are some ideas for what to serve with Moroccan lamb tagine:

Bread: The most common type of bread in Morocco is called khobz, a round, slightly flattened bread made from wheat flour. Moroccans often serve tagines with khobz to help soak up the flavorful sauce. Other types of bread that would work well include pita or naan.

Salad: A fresh and vibrant salad can be a great contrast to the rich, warming flavors of Moroccan lamb tagine. A simple green salad with a lemon vinaigrette would be a refreshing addition to the meal.

Roasted vegetables: Roasted vegetables like carrots, sweet potatoes, and bell peppers would be a delicious side dish for Moroccan lamb tagine.

Harissa: Harissa is a spicy, smoky chili paste that is a common condiment in North African cuisine. Moroccans often serve it on the side of Moroccan lamb tagine to add extra heat and flavor to the dish.

Mint tea: In Morocco, you can serve mint tea with meals as a refreshing and cleansing drink. The sweetness of the tea can help balance out the spices in the tagine, and the mint flavor complements the flavors of the lamb and apricots.

So here is the recipe for this dish. Read carefully:

Ingredients:

• Cut 4 pounds of boneless lamb roast into 1-inch cubes for further use.
• 1 teaspoon of kosher salt
• 3 cups of low-sodium chicken broth
• 1 cup of dried apricots
• 3 tablespoons of extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 cloves of garlic, thinly sliced
• 2 teaspoons of freshly grated ginger
• 2 tablespoons of tomato paste
• 1 cinnamon stick
• A pinch of saffron
• 1/2 teaspoon of ground turmeric
• 1/2 teaspoon of ground coriander
• 1/4 teaspoon of ground cardamom
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• Freshly ground black pepper
• 1/4 cup of freshly chopped cilantro, plus additional for garnish
• 1/2 cup of toasted almond slices
• Mint leaves, torn for serving
• Cooked couscous for serving

How to make Moroccan lamb tagine?

1. Add 2 tsp of salt to the lamb pieces in a bowl and mix until completely covered. It can either rest for 1 hour at room temperature or refrigerate for up to 24 hours before cooking.
2. Heat the chicken broth in a small saucepan over medium-high heat until it comes to a boil. After it comes to a boil, take the saucepan off the heat and incorporate the dried apricots. Leave them to soak for at least 15 minutes before you proceed with cooking.
3. For this recipe, you need to set a tagine or Dutch oven on medium-high heat and add 3 tablespoons of oil. Let the oil heat up before proceeding further with the instructions. Begin adding the lamb and cooking it until both sides become golden brown, about 4 minutes for each side. If needed, work in batches. After the lamb is cooked, remove it from the pot and place it on a plate.
4. Lower the heat to medium and add the onion. Cook until it softens, which should take roughly 5 minutes. Then add the garlic and ginger, stirring them until they become fragrant (approximately 1 minute). Finally, mix in the tomato paste so that it covers everything. Add the cinnamon stick, saffron, and spices and cook until fragrant, 1 minute more.
5. Put the lamb, apricots, and broth into the pot. Add salt and pepper to season. Boil the mixture and then lower the heat to simmer with a lid on for around 90 minutes, or until the lamb is cooked through and there is less liquid in the pot.
6. Once the dish is removed from heat, incorporate cilantro into it. To add extra flavor and look, top the dish off with toasted almonds, mint leaves, and more cilantro. Serve over warm couscous for the perfect meal!

Moroccan lamb tagine requires many ingredients, but the effort is worth it to experience the authentic taste of this traditional Moroccan dish. Happy cooking!