Tagine Style Lamb Stew Recipes

LAMB TAGINE

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.

MOROCCAN LAMB TAGINE

Steps:

• Heat the oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.
• If there's any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes until softened.
• Add the garlic, ginger and spices and stir to release the wonderful aromas.
• Return the lamb to the pot and stir to combine.
• Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
• Add the chopped tin tomatoes, chickpeas and stock.
• Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.
• Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
• Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.
• Add the garlic, ginger and spices and stir to release the wonderful aromas.
• Add the lamb to the pot and stir to combine, cooking for 5 minutes.
• Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
• Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) stock - note this is twice the amount from pressure cooker method.
• Bring to a boil then reduce a low simmer. Cover and cook for about 1h -1h 15 mins until the lamb is tender and stew has thickened.
• Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
• Follow steps 1-4 then put all the ingredients in your crockpot. Stir in the tomatoes, chickpeas and stock and cook on low for 8 hours or high for 6 hours.

TAGINE-STYLE LAMB STEW

Steps:

• Trim excess fat from the lamb and cut into 1-inch cubes.
• In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
• Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.
• Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

LAMB TAGINE WITH CARROTS AND TURNIPS

Steps:

• Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
• Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
• Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
• Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
• Sprinkle with pomegranate seeds and serve.

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

LAMB TAGINE

Steps:

• Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
• If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.