Prep 20 mins
Cook 1 hr 20 mins
Since trying Chia's Vegetable Tagine we discovered just how yummy North African food is! This recipe is from the "The Great Book of Couscous". I have adapted it slightly as I do not like the taste of raw/undercooked tomatoes, but I have also included the original directions. Simple, tasty and hearty- great served over, surprisingly enough, couscous. Enjoy!
- 3 tablespoons oil
- 2 lbs boneless lamb shoulder, cut into 1 inch chunks
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon salt, to taste
- 1⁄4 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon saffron (I used 1/4 tsp each) or 1⁄2 teaspoon turmeric (I used 1/4 tsp each)
- 4 cups water
- 1 1⁄2 lbs green beans, cut into 2 inch pieces (I used frozen)
- 2 tomatoes, diced or 2 tomatoes, sliced into rounds
- 1 medium onion, sliced in rings
- 4 tablespoons parsley, chopped
- 1 teaspoon ground cumin
- Heat oil in a large saucepan or soup pot.
- Add the lamb, onion and garlic and sauté until lamb is browned.
- Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and sauté a minute more.
- The original recipe calls for the sliced tomatoes to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step.
- Add water and tomatoes (if using here) and bring to a boil.
- Reduce heat, cover and simmer for about 45 minutes.
- Add the green beans and simmer for about 10 minutes more, until almost tender.
- Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
- Simmer for about 10 minutes more.
- Serve hot over couscous.
I thought it was a bit bland and too watery ... should have added tomato paste and extra herbes...
Very good. I used canola oil, bone in lamb shoulder but I pre simmered it in water with a white loomi (Iraqi dried lime) After is was tender about 1 hour, skimming the liquid at the beginning as necessary (which I used later for the water called for in this and for cooking rice to serve with this dish) I used sea salt. I used a little saffron less than called for but would use the full amount next time. Because of that I added a little turmeric but wouldn't do so next time. For the water I used the lamb broth I made from simmering the bone in lamb shoulder and loomi. I used frozen beans with success and would do so again. For the tomatoes I used canned plum tomatoes and pureed them in the blender in about double the amount as we like lots of sauce. I also added 3 tbs tomato paste at this point as well. I followed the recipe posters directions in adding the chopped onion at first rather than sliced onion & tomatoes later which I would do again. I will make this again.
What a great dish! I have made this several times now and it always turns out well. I follow the recipe exactly except I add the beans (fresh) after step five which gives them a much longer cooking time ~ just husband's preference. A delicious, tasty tagine with a wonderful flavour. Thank you for sharing