Lamb Tagine is a traditional North African dish, particularly popular in Moroccan cuisine. It is a slow-cooked stew braised at low temperatures, made with lamb and a variety of spices, vegetables, and sometimes dried fruits. The name “tagine” refers both to the dish itself and the unique, cone-shaped earthenware pot in which it is traditionally cooked.

Key Characteristics:

1. Lamb: Typically includes lamb shoulder or shank, which becomes tender through slow cooking.

2. Spices: A mix of warm spices such as cinnamon, cumin, coriander, ginger, and saffron.

3. Vegetables: Often includes onions, garlic, tomatoes, and sometimes root vegetables like carrots and potatoes.

4. Dried Fruits: Commonly includes dried apricots, dates, or raisins for a touch of sweetness.

5. Cooking Method: Traditionally cooked in a tagine pot, but can also be made in a heavy-bottomed pot or Dutch oven.

Ingredients:

• 2 pounds lamb shoulder or shank, cut into chunks

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground ginger

• 1/4 teaspoon saffron threads (optional)

• Salt and pepper, to taste

• 1 (14.5 oz) can diced tomatoes

• 1 cup chicken or beef broth

• 1/2 cup dried apricots, chopped

• 1/2 cup raisins or dates, chopped

• 2 carrots, sliced

• 2 potatoes, peeled and chopped

• Fresh cilantro or parsley, chopped, for garnish

Instructions:

1. Prepare the Tagine: If using a traditional tagine pot, preheat it according to the manufacturer’s instructions. If using a Dutch oven or heavy-bottomed pot, preheat it over medium heat.

2. Brown the Lamb: Heat the olive oil in the pot. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.

3. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.

4. Add Spices: Stir in the cinnamon, cumin, coriander, ground ginger, saffron (if using), salt, and pepper. Cook for another minute until the spices are fragrant.

5. Combine Ingredients: Return the browned lamb to the pot. Add the diced tomatoes, broth, dried apricots, raisins or dates, carrots, and potatoes. Stir to combine.

6. Simmer: Cover the pot and reduce the heat to low. Let it simmer gently for about 2 to 2.5 hours, or until the lamb is tender and the flavors have melded together.

7. Garnish and Serve: Garnish the lamb tagine with fresh cilantro or parsley before serving. Serve hot with couscous, rice, or bread to soak up the flavorful sauce.

Variations:

• Vegetables: You can add other vegetables like zucchini, bell peppers, or butternut squash.

• Nuts: Sprinkle toasted almonds or pine nuts on top before serving for added texture.

• Heat: Add a pinch of cayenne pepper or fresh chili for a spicier version.

Lamb Tagine is a wonderfully aromatic and hearty dish, perfect for special occasions or a comforting family meal. The slow-cooked lamb becomes incredibly tender, and the combination of spices, vegetables, and dried fruits creates a complex and satisfying flavor profile.