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My review
Lamb Tagine
BenevolentEmpress
"When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site."
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Ingredients
10 h 45 m servings 423 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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- 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 423 calories; 20.5 g fat; 23.6 g carbohydrates; 35.8 g protein; 109 mg cholesterol; 1129 mg sodium. Full nutrition
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Reviews
Read all reviews 234325 Ratings
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Most helpful positive review
12/13/2011
Great recipe. I made it "as is" initially but found it was missing that certain-North-African something. Here are my modifications based on the fact I grew up eating and making this dish: - Ad...
Most helpful critical review
3/29/2010
it's basically really expensive beaf stew.WAY greasy and time/money consuming.
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12/13/2011
Great recipe. I made it "as is" initially but found it was missing that certain-North-African something. Here are my modifications based on the fact I grew up eating and making this dish: - Ad...
9/19/2007
Delicious!! I prepped everything and let it simmer all afternoon in a slow cooker. The meat was so tender and flavorful!
2/24/2008
Excellent. I just wish I had more time to marinate the lamb - only had a couple hours. But I browned the lamb and then threw everything in the crock pot and it was great. If you happen to be abl...
3/18/2008
Oh YEAH!! Need to up the 'stars' to 10 out of 5 for this! What a fantastic recipe!! This was the first time I had cooked Moroccan for my family but this was the BEST! I bought a jar of Moroccan ...
3/28/2007
Fantastic!! As soon as I mixed all the spices together, I knew this dish would be amazing. I used chicken, as I could not find lamb, and it worked out really well. I also added some cubed yams s...
3/26/2007
Very good! I didn't include turmeric and substituted garam masala for many of the individual ingredients (cardamom, coriander, cinnamon etc which I did not have on hand). It still came out wel...
12/14/2012
I am blessed with having experienced North African cooking at it's best -- in the everyday households around Morocco. This recipe produced the best tagine I've had outside of Morocco and definit...
10/31/2008
I know it looks like lamb in the pic, but it's actually chicken. The ingredient list was a bit intimidating, but it really wasn't too difficult to make. Next time, I'll serve this with brown r...
4/22/2007
Amazing Recipe! What flavor - and the aroma... the spices are a great blend. I'm going to make the spices up in larger quantity to use more frequently. I added a handful of dried apricots & pr...