Lamb Tajine

Tagine with lamb is a traditional Moroccan dish made with lamb, onions, tomatoes, and spices; It is cooked in a tagine, a clay pot with a conical lid; The dish is slow-cooked over a low heat, which allows the flavors to blend together.

INGREDIENTS:

•  1 kilogram of lamb, cut into large chunks
•  2 large onions, finely chopped
•  3 cloves of garlic, minced
•  2 large tomatoes, peeled and diced
•  1/2 cup of dried apricots or prunes (optional)
•  1/4 cup of almonds, blanched
•  1/4 cup of raisins
•  1/4 cup of olive oil
•  1 teaspoon of ground cumin
•  1 teaspoon of ground coriander
•  1 teaspoon of ground cinnamon
•  1 teaspoon of ground ginger
•  1/2 teaspoon of ground turmeric
•  1/4 teaspoon of saffron threads, soaked in 2 tablespoons of warm water (optional)
•  1 teaspoon of salt
•  1/2 teaspoon of black pepper
•  1 cinnamon stick
•  2 cups of vegetable or lamb broth
•  1/2 cup of fresh cilantro, chopped
•  1/2 cup of fresh parsley, chopped
•  Juice of 1 lemon
•  Zest of 1 lemon (optional)

INSTRUCTIONS:

1. Marinate the Lamb:

   - In a large bowl, combine the lamb pieces with cumin, coriander, ground cinnamon, ginger, turmeric, saffron (if using), salt, and black pepper. Toss to coat the lamb evenly in the spices. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

2. Prepare the Tajine Base:

   - In a heavy-bottomed pot or traditional tajine dish, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until the onions are soft and translucent.

   - Add the marinated lamb to the pot, searing the pieces on all sides until browned. This helps to lock in the flavors and juices.

   - Stir in the diced tomatoes, and cook for an additional 5 minutes until the tomatoes begin to break down.

3. Add the Liquids and Spices:

   - Pour in the vegetable or lamb broth, and add the cinnamon stick. Bring the mixture to a simmer.

   - Reduce the heat to low, cover the pot with a lid, and let the lamb cook slowly for about 1.5 to 2 hours, or until the meat is tender and cooked through. Check occasionally, adding more broth if needed to maintain a saucy consistency.

4. Add the Fruits and Nuts:

   - Once the lamb is tender, stir in the dried apricots or prunes, raisins, and almonds. Continue cooking for another 20-30 minutes, allowing the flavors to meld together and the fruit to soften.

5. Finish with Fresh Herbs and Lemon:

   - Just before serving, stir in the chopped cilantro, parsley, lemon juice, and lemon zest (if using). Adjust seasoning with additional salt and pepper if needed.

6. Serve:

   - Serve the lamb tajine hot, directly from the tajine dish or transfer to a serving platter. Garnish with extra fresh herbs and a sprinkle of almonds.

   - Traditionally served with warm couscous or crusty bread to soak up the rich sauce.

Enjoy this classic Moroccan dish, bursting with the deep, complex flavors of spices, tender lamb, and sweet fruits!

Tagine: An Authentic Moroccan Dish

The term "tagine" refers to both the earthenware pot in which it is cooked and the dish itself, a culinary masterpiece of Moroccan cuisine. Characterized by its vibrant colors and rich flavors, tagine belongs to the Mediterranean culinary tradition.

A Fusion of Influences

Moroccan cuisine is a tapestry woven from diverse threads, reflecting the influences of Berber, Arab, and Jewish culinary traditions. This rich heritage has resulted in a cuisine where dishes are prepared in numerous variations, depending on the region and family customs.

From Vessel to Dish

Tagines, or tajins, are dishes of Amazigh origin, typically featuring meat, vegetables, or a combination of both. The dish takes its name from the clay pot with a conical lid in which it is cooked. The unique cooking method relies on the condensation of steam within the lid, allowing the ingredients to simmer slowly with minimal water. This slow cooking process concentrates the flavors, preserving the dish's essence and nutritional value.

A Culinary Canvas

Tagine recipes abound, featuring a variety of meats (lamb, beef, meatballs (kefta), poultry, fish, etc.). These meat-based tagines often involve fewer vegetables, primarily onions and spices. However, there are also tagines featuring a medley of vegetables and soft or dried fruits.

A Symphony of Flavors

Lemons and olives are common ingredients in tagine preparation. The dish effortlessly blends sweet, savory, and spicy notes, as the slow cooking allows each ingredient to absorb the aromas of the others, resulting in a symphony of flavors.

A Culinary Legacy

Each family holds its own cherished tagine recipe, passed down through generations. While both men and women prepare tagines, the ultimate goal remains the same: to present a hearty and delectable dish to family and guests.

Preparing a Tagine

• Marinate the meat and place it at the bottom of the tagine.

• Arrange the selected vegetables and fruits over the meat.

• Add half a cup of water and a drizzle of olive oil.

• Cover the tagine and cook over low heat for 1.5 to 2 hours.

• Resist the urge to lift the lid during cooking, as the steam trapped within ensures proper cooking.

A Culinary Emblem

Tagine stands as an emblem of Moroccan cuisine, embodying its rich heritage, diverse influences, and emphasis on slow cooking and concentrated flavors. It is a dish that brings families and communities together, fostering a shared love for culinary traditions and the warmth of hospitality.