The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 4h
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
- In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
- Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
- Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
- Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
- To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams
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Eagleeyes evadouble
[email protected]This tagine is one of my favorite recipes.
Kanamboh
[email protected]I've made this tagine several times and it's always a hit.
Ssure Security
[email protected]This tagine is a keeper.
James Fritze
[email protected]I'm so glad I found this recipe.
Rakib Ahmed
[email protected]This tagine is a must-try for any lamb lover.
Dismatic Wither
[email protected]I can't wait to make this tagine again!
Miguel Ruiz
[email protected]This tagine is perfect for a cold winter night.
Honey Vin Nwasoyawemma Ada Igbo
[email protected]I love the way the spices blend together in this tagine.
Khalil Abbasi
[email protected]This tagine is so flavorful and satisfying.
Julian Owen
[email protected]I made this tagine in my slow cooker and it turned out great.
santho Santho
[email protected]This tagine is a great way to use up leftover lamb.
Farooq uae888
[email protected]I would definitely recommend this recipe to others.
Nirmal Khatri
[email protected]This is a great recipe for a special occasion.
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[email protected]I love the combination of flavors in this tagine.
Jagat Ram
[email protected]This tagine is so easy to make and it's so delicious.
Ndeyamunye Gabriel
[email protected]I followed the recipe exactly and it turned out perfectly.
Dipika ADHIKARI
[email protected]This is the best lamb tagine I've ever had!
Ukranian Patriot
[email protected]I made this tagine for my family and they loved it! The flavors were amazing.
Jake O donovan
[email protected]This lamb tagine was absolutely delicious! The meat was so tender and flavorful, and the sauce was rich and savory.