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Surfinsapo's Lamb Tagine

Ingredients
  Olive oil 1 Tablespoon
  Onion 2 Large, 1/8 inch thick slices
  African herb spice mix 2 Teaspoon (seven spice mix)
  Boneless lamb shoulder 1 Pound, cut into cubes
  Garbanzo bean 1 Can (10 oz)
  Carrot 12 Ounce, peeled (baby carrots, 1 bag)
  Kalamata olives 1 Cup (16 tbs)
  Preserved lemon 2 Medium, chopped finely
  Pine nut 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Season the lamb cubes with the spice mixture. Let marinate for about an hour.
2. Make a lamb stock with the bones.

MAKING
3. In a tagine pot or a ceramic crock-pot or flameproof casserole with a lid, heat the olive oil on low heat.
4. When hot, add the sliced onions and sauté them until soft and translucent.
5. Add the spice seasoned lamb chunks and brown them with the onion until evenly seared and the fat is rendered. Slow cook and stir frequently.
6. Add the garbanzo beans, baby carrots and olives and mix lightly into the meat and onion mixture.
7. Allow to cook for the flavors to blend.
8. Add the chopped preserved lemons to 2 cups of lamb stock or water and add to the tagine.
9. Cover the tagine and allow the meat beans and carrots to slow cook until tender.

SERVING
10. Serve the lamb tagine from the pot and accompany with bread, cooked rice or couscous.

Things You Will Need
Tagine or Crockpot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
North African
Course: 
Main Dish
Feel: 
Meaty
Equipment: 
Crock Pot
Dish: 
Stew
Ingredient: 
Lamb
Restriction: 
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
4
This is a really easy recipe for the classic slow cooked North African lamb tagine, that's sure to become a family favorite. This lamb stew is full of exotic flavors and aromas with succulent chunks of lamb cooked with sweet onions, baby carrot, garbanzos, olives and pine nuts. It’s guaranteed to satisfy a crowd.

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Average: 3.9 (5 votes)