Best African Lamb Tagine Recipes

LAMB TAGINE (BRAISED LAMB SHOULDER WITH NORTH AFRICAN SPICES) image

Yield 8 people

Number Of Ingredients 24

4 pounds boneless lamb shoulder, trimmed of fat and sinew
1/2 onion, thinly sliced
1 inch knob of peeled fresh ginger, thinly sliced
-- Grated zest of 1 orange
1 tablespoon sea salt
Spice Blend
1 tablespoon fennel seed
1 tablespoon whole black peppercorns
1 tablespoon cumin seed
1 clove
2 teaspoons sweet paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon saffron threads
1/4 teaspoon ground cardamom
4 tablespoons unsalted butter or olive oil
2 small parsnips, peeled and sliced
1 medium yellow onion, minced
1 inch knob of fresh ginger, minced
1 cinnamon stick
1 bay leaf
1/3 cup golden raisins
4 cups chicken stock
1/2 bunch cilantro, tied with a string

Steps:

Instructions: Cut the lamb into 16 pieces of approximately equal size. Toss with the onion, ginger, orange zest and salt. Cover and refrigerate overnight. For the spice blend: In a small skillet, toast the fennel seed, peppercorns, cumin seed and clove over moderate heat, shaking the skillet constantly until the spices become fragrant and the cumin begins to darken. Let cool, then pound fine in a mortar or grind in a spice mill. Transfer to a bowl and stir in the paprika, turmeric, coriander, saffron threads and cardamom. Melt the butter in a large Dutch oven or heavy pot over moderate heat. Add the parsnips, onion and ginger and saute for about 5 minutes to soften the vegetables. Add the spice blend and saute for about 3 minutes to allow the spices to bloom. Discard the sliced onion and ginger used to season the meat, then add the meat to the pot along with the cinnamon stick, bay leaf, raisins and stock. Bring to a simmer, then add the cilantro, tucking it down into the liquid. Cover and adjust the heat to maintain a gentle simmer. Cook until the meat is fork tender, 2 to 2 1/2 hours, turning it occasionally in the liquid to keep it moist. Transfer the meat to a platter with tongs. Discard the cilantro, bay leaf and cinnamon stick. Pass the sauce through a food mill or puree in a food processor, then return it to the pot. Taste for salt. Return the meat to the sauce and reheat gently. Serve hot.

African Lamb Tagine image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 26

RUB
1/2 tablespoon(s) smoked paprika
1/2 tablespoon(s) ground cumin
1/2 tablespoon(s) ground ginger
1/2 tablespoon(s) ground sumac
1/2 tablespoon(s) ras el hanout
1 teaspoon(s) ground turmeric
1 teaspoon(s) ground cinnamon
1/8 teaspoon(s) cayenne pepper, or more to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
TAGINE
1 1/2 pound(s) lamb shoulder (substitute chicken), cut into bite size pieces
1 1/2 tablespoon(s) olive oil
2/3 cup(s) red onions, finely chopped
3 large cloves garlic, pressed
1 cup(s) plum tomatoes, washed, seeded and diced
2 cup(s) low-sodium chicken broth if needed, divided
2 tablespoon(s) brown sugar, such as demerara
1 tablespoon(s) pomegranate molasses
1/4 teaspoon(s) moroccan mint flakes, or more to taste
1/2 teaspoon(s) saffron threads, crumbled
1 pinch(es) ground himalayan sea salt
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/4 cup(s) raisins, sultanas, currants, figs, dates or apricots
1/3 cup(s) toasted slivered almonds, for garnish
1 tablespoon(s) chopped cilantro, for garnish

Steps:

In a small bowl, mix all the ingredients for the rub together. Place lamb cubes in a large bowl and sprinkle on the rub mixture; stir until meat is well coated. Cover and transfer to the refrigerator for at least 18 and up to 24 hours.
The next day, place a diffuser on the burner under the tagine. Add oil and turn the heat to medium. When hot, add onions and sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add lamb cubes and stir constantly; cook for 10 minutes. Add tomatoes, stir well and cook for another 5 minutes.
Pour in 1 cup chicken broth and add brown sugar, molasses, mint flakes, saffron, sea salt and freshly ground black pepper. Stir and increase the heat to medium-high. If desired, add ¼ cup dry fruits of your choice. When the mixture starts simmering, cover, reduce heat to medium-low and cook for 30 minutes, stirring often. During this time, if it needs more liquid, add a little chicken broth.
Half an hour later, remove the tagine from the heat and stir well before sprinkling on toasted slivered almonds and fresh chopped cilantro. Serve immediately with white rice, saffron rice or couscous along with flatbread (hobz). Makes 4-6 servings
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=3L4ecdNYuGg