1/2 Photos of Lamb Tagine
True Moroccan comfort food. From Lukin's Celebrate Morocco.
My Private Note
Units: US | Metric
- 3 lbs boneless lamb shoulder, cut into 2 inch pieces
- 1 cup fresh orange juice
- 1/2 cup sherry wine vinegar
- 4 garlic cloves, finely minced
- 1/4 cup extra virgin olive oil, plus more if needed
- 1 onion, chopped
- 3 carrots, peeled, halved lengthwise and cut into 2 inch pieces
- 1 teaspoon saffron thread
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme
- 1 1/2 teaspoons ground coriander
- 1 tablespoon all-purpose flour
- 1 cup canned chick-peas, rinsed and drained
- 1/2 cup pitted prunes
- 1/2 cup dry red wine
- salt & freshly ground black pepper, to taste
- 3 ripe tomatoes, seeded and cut into 1/2 inch pieces
- 1/2 cup imported black olives, pitted
- 1 tablespoon fresh lemon juice
- fresh mint, for garnish
- 1Place the lamb in a large nonreactive bowl and add the orange juice, vinegar and garlic. Toss to combine. Let the lamb marinate, covered, in the refrigerator for 2 hours, turning the pieces once or twice. Drain the lamb, reserving the marinade.
- 2Heat 2 T olive oil in a flameproof casserole over medium high heat. Add the lamb, in batches, and cook until browned, about 10 minutes per batch, adding more oil as needed.
- 3As the lamb is browned, remove the pieces to another bowl. Set the lamb aside. Reduce the heat to medium low and add the onion and carrots to the casserole. Adding more oil if necessary, cook the vegetables until softened, about 8 minutes. Then stir in the saffron, cumin, thyme, and coriander and cook over lowheat for 5 minutes to blend the flavors.
- 4Sprinkle the flour over the vegetables and cook, stirring, for 1 minutes. Add the chickpeas, prunes, wine and reserved marinade. Season with salt and pepper.
- 5Return the lamb to the casserole and add the tomatoes and olives. Simmer, covered over medium-low heat, stirring occasionally, for 1 1/4 hours. Stir int he lemon juice (this brightens the flavors.).
- 6Serve over couscous, garnished with fresh mint.
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Nutritional Facts for Lamb Tagine
Serving Size: 1 (465 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 818.6
- Calories from Fat 539
- Total Fat 59.9 g
- Saturated Fat 22.5 g
- Cholesterol 163.3 mg
- Sodium 368.6 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 4.6 g
- Sugars 7.5 g
- Protein 41.5 g
The following items or measurements are not included:
sherry wine vinegar