If you want a perfect, slow-cooked lamb tagine, then you have to take a look at this recipe.
I had multiple trials with the tagine in the past, and almost all of the time the result was not as expected. This time, I changed the cooking tactics and the result was a perfect lamb tagine.
I received my tagine as a gift. It’s a ceramic one and I was very excited about it. We tried different recipes with fish, chicken, and pork. In some recipes, you find that you need a base of onions or vegetables on which you gently place your meat, others say that there is no need for this. We tried in different ways, but almost all of the time, the bottom layer was burned, and our excitement about the tagine dropped rapidly.
As I had a lot of disappointing recipes in it, I placed it on a shelf for some time and forgot about it. In the meantime, I did some research on how to use it better and not burn my food. I decided to give it another chance by making this lamb tagine, and I am glad I did so.
If you are looking for a delicious dinner recipe, you have to try this. The ingredient list may look overwhelming at the beginning, but believe me, it’s worth doing it.
Lamb tagine – how to do it?
It’s pretty simple, just start preparing your ingredients. Let’s start with the lamb: Cut your lamb piece into cubes and put it aside. Place all ground condiments in a bowl and mix them. Then, use half of the mixture on your lamb cubes. Mix it well, cover, and set aside in the fridge. For maximum flavor, it’s recommended to do so for one night, but if you are in a hurry, you can leave it in the fridge for 1 hour at least.
Before start cooking, you will have to take care of the saffron. For maximum flavor, place it in lukewarm water. Try not to use powder as you never know what is in there. A good-quality saffron thread will start to release its color and aroma into the water after a few seconds.
Place the base of the tagine on medium heat, add olive oil and start browning the lamb cubes on all sides. When done, take them out and place them aside for the moment. Add some more oil to the tagine base, and start cooking the grated onions together with the remaining spice mix. Toward the end, add the crushed garlic. Your onion should be cooked until it is soft. In the meantime, you have time to cut the carrots. For my recipe, I used different colored carrots.
Deglaze the base of the tagine by using some tomato juice. Then add back the meat and all the remaining ingredients. Bring the tagine to a boil and then place the lid on it. Leave it on the stove for 1 hour on low-medium heat.
In the meantime, preheat the oven to 300F (150C) and once the lamb tagine is boiling, place the lid on it and add it to the oven for another 1 hour.
Serving the tagine
The best will be to serve the dish directly from the tagine itself. Just place heat protection on your table and put the tagin on it. Sprinkle some almond flakes and parsley on top of the dish, before serving.
As a side dish, you can serve the lamb tagine with rice or any type of flatbread.