Moroccan Lamb Tagine (x2 scale)
Recipe by user david
A slow-cooked Moroccan-spiced lamb stew with tender meat, roasted squash, prunes, and warming aromatics.
Serves 12
This Moroccan Lamb Tagine is special for its deep, luxurious spice profile (ras el hanout, cumin, turmeric, ginger, cardamom, cinnamon) and slow oven-braising that makes lamb shoulder fork-tender. It’s an ideal make-ahead main course for cozy family dinners or dinner parties, since resting overnight helps the flavors soak into the meat. Sear the lamb in batches so it browns well (don’t crowd the pot), and roast the squash until a knife slides in easily so it stays intact when folded into the stew. Serve with Moroccan couscous to soak up the richly seasoned sauce.
- 6 lbs 6 lbs (2.7 kg) lamb shoulder, diced
- 2 Tbsp 2 Tbsp ras el hanout
- 2 tsp 2 tsp (4 g) ground cumin
- 1 tsp 1 tsp fennel seed
- 1 tsp 1 tsp (2 g) black pepper, freshly ground
- 1 tsp 1 tsp (6 g) sea salt
- 6 6 medium white onion, grated
- 6 lbs 6 lbs (2.7 kg) lamb shoulder, diced
- 2 Tbsp 2 Tbsp ras el hanout
- 2 tsp 2 tsp (4 g) ground cumin
- 1 tsp 1 tsp fennel seed
- 1 tsp 1 tsp (2 g) black pepper, freshly ground
- 1 tsp 1 tsp (6 g) sea salt
- 6 6 medium white onion, grated
Remove the fat and the silver skin from the lamb shoulder. Dice into about 1 1/2" inch cubes. Put the diced lamb into a large bowl and add all of the spices. Using a food processor or hand grater, grate the onions. Add to the meat and thoroughly mix. Cover and marinate in the refrigerator for at least 2 hours or even overnight.
Preheat the oven to 375°F / 190°C.
Preheat the oven to 375°F / 190°C.
- 1⁄2 cup 1⁄2 cup (110 g) olive oil
- 8 cloves 8 cloves garlic, crushed
- 1 to 2 tsp 1 to 2 tsp (6 to 12 g) sea salt
- 1⁄2 tsp 1⁄2 tsp (1 g) black pepper, freshly ground
- 1⁄2 tsp 1⁄2 tsp (1 g) ground ginger
- 1 tsp 1 tsp ground cardamom seed
- 2 tsp 2 tsp ground turmeric powder
- 2 tsp 2 tsp (4 g) chili powder
- 2 sticks 2 sticks cinnamon
- 8 8 candied orange peel, dried or fresh
- 6 cups 6 cups (1.4 kg) chicken stock (low-sodium)
- 1⁄2 cup 1⁄2 cup (110 g) olive oil
- 8 cloves 8 cloves garlic, crushed
- 1 to 2 tsp 1 to 2 tsp (6 to 12 g) sea salt
- 1⁄2 tsp 1⁄2 tsp (1 g) black pepper, freshly ground
- 1⁄2 tsp 1⁄2 tsp (1 g) ground ginger
- 1 tsp 1 tsp ground cardamom seed
- 2 tsp 2 tsp ground turmeric powder
- 2 tsp 2 tsp (4 g) chili powder
- 2 sticks 2 sticks cinnamon
- 8 8 candied orange peel, dried or fresh
- 6 cups 6 cups (1.4 kg) chicken stock (low-sodium)
In a large, Dutch oven, sear the lamb in batches over medium-high heat. You may have to do this in two or three batches. Once all of the meat has been browned, crush and add the garlic, salt, pepper, ginger, ground cardamom seeds, turmeric, chili powder, cinnamon stick and the dried orange peel. Add the chicken stock and all of the reserved lamb and bring just to a boil.
Cover the pot and place into the oven. Let the stew cook for approximately 1 1/2 hours or until the meat is fork tender. The meat will pull apart easily when it is done. Check it after about 45 minutes and stir. Then move on to the squash, while the lamb finishes cooking.
Cover the pot and place into the oven. Let the stew cook for approximately 1 1/2 hours or until the meat is fork tender. The meat will pull apart easily when it is done. Check it after about 45 minutes and stir. Then move on to the squash, while the lamb finishes cooking.
- 2 2 pumpkin or butternut squash
- 2 2 pumpkin or butternut squash
Peel the squash, cut it in half, scoop out and discard the seeds. Dice the squash into roughly 1" inch cubes.
- 1⁄4 cup 1⁄4 cup (54 g) olive oil
- 1 tsp 1 tsp (6 g) sea salt
- 1⁄2 tsp 1⁄2 tsp (1 g) black pepper, freshly ground
- 1⁄4 cup 1⁄4 cup (54 g) olive oil
- 1 tsp 1 tsp (6 g) sea salt
- 1⁄2 tsp 1⁄2 tsp (1 g) black pepper, freshly ground
Place the squash into a bowl. Add the olive oil, salt and pepper and toss to evenly coat.
Pour the squash onto a parchment-lined baking tray. Roast for 15 to 20 minutes. The squash is ready when a knife easily slides into the center.
Pour the squash onto a parchment-lined baking tray. Roast for 15 to 20 minutes. The squash is ready when a knife easily slides into the center.
- 2 2 onions, diced
- 4 4 carrots, diced
- 2 cups 2 cups prune, diced
- Moroccan couscous, for serving
- 2 2 onions, diced
- 4 4 carrots, diced
- 2 cups 2 cups prune, diced
- Moroccan couscous, for serving
Once the lamb is ready, dice the onions, carrots and prunes and fold into the tagine. Bake, covered in the oven for 20 to 30 minutes until the carrots are fully cooked through. Fold in the roasted squash and serve with Moroccan couscous.
Notes
Lamb is often a meat people shy away from because of its strong flavor. But do try this recipe! Both the spices and the cooking of the meat make this lamb dish extra tender and subtle. It’s easy to make and perfect to serve for dinner parties.
Make this stew the day before to allow the flavors to soak right into the meat.
Serve this with Traditional Moroccan Couscous, which is excellent for soaking up all of the delicious sauce.
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