Lamb Tagine

Submitted by Fairy Nuff

"A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time."

 

• Ready In: 2hrs 10mins
• Ingredients: 13
• Yields: 1 casserole
• Serves: 4-6

ingredients

• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1⁄2 teaspoon chili flakes (or more to taste)
• 1⁄2 teaspoon ground cardamom
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 kg diced lamb
• 1 cup chicken stock
• 250 g pitted prunes
• 1⁄2 cup whole blanched almond

directions

1. Preheat oven to 180°C.
2. Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
3. Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
4. Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
5. Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
6. Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
7. Serve with couscous.

Reviews

[Lambkyns]

Excellent! Did not use any salt (my personal preference) and it was still very tasty. Loved the combination of spices and fruit/nuts. Will be making this again. Thanks Fairy Nuff!

 

[PalatablePastime]

The spices in this are quite tasty, although next time I will use a little less salt. I loved the crunch of the almonds and the fruitiness of the plums. Cooking time was a bit less for us (about 20 minutes early). We enjoyed this with couscous and a salad. Thanks for sharing! ~Sue

 

[COOKGIRl]

Dee-lish!! I used lamb chops and the ground cardamom was oh so heavenly. Served with whole wheat couscous, spinach salad and crusty bread. Huzzah! Reviewed for the Great Tangerine Hunt in N*A*M*E forum. ~td~

 

[Daydream]

Exceedingly delicious! My husband added 3/4 teaspoon of harissa, and cooked it in the oven in a tagine. He used boned shoulder of lamb. This is certain to be eaten in this home over and over again. Thanks for another great recipe Fairy.

 

[Chef Lulabella]

What a great recipe! Sweet and spicy, and very easy to make. I followed the recipe pretty closely - had to pry cardamom seeds out of their pods because I didn't have any ground - and it turned out really well. My boyfriend loved it. I served this with jewelled couscous.