Lamb Tagine

Name: Lamb Tagine
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 kg lamb, diced; 1 large red onion, grated; 2 garlic cloves, crushed; 1/4 cup coriander leaves, chopped; 1 cinnamon stick; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon paprika; 1 teaspoon saffron thread; 120 ml olive oil; 1 teaspoon salt; 1 orange rind, large piece; 810 g diced tomatoes; 2 tablespoons tomato paste; 375 ml beef stock; 1 bay leaf; 30 g butter, diced; 2 tablespoons honey; 240 g chickpeas, drained, rinsed; 1/2 cup green olives; mint, to garnish

Submitted by Jewelies

"Best to start this recipe the day before as you marinate the lamb overnight. Cooking time does not include the marinading time."

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Ready In:: 2hrs 15mins
Ingredients:: 21
Serves:: 8

ingredients

1 ¹⁄₂ kg lamb, diced
1 large red onion, grated
2 garlic cloves, crushed
¹⁄₄ cup coriander leaves, chopped
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon saffron thread
120 ml olive oil
1 teaspoon salt
1 orange rind, large piece
810 g diced tomatoes
2 tablespoons tomato paste
375 ml beef stock
1 bay leaf
30 g butter, diced
2 tablespoons honey
240 g chickpeas, drained, rinsed
¹⁄₂ cup green olives
mint, to garnish

directions

Combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl, cover and refrigerate overnight.
Preheat oven to 160°C.
Heat a skillet over high heat, add lamb in batches and fry until lightly browned all over.
Place meat in a tagine or casserole dish, add the orange peel.
Drain tomatoes, reserving the juice.
Set the tomatoes aside.
Combine the juice and tomato paste, then add to the meat with the stock and bay leaf.
Cover and bake in oven for 1 1/2 hours.
Use a slotted spoon to transfer the meat to a plate.
Place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).
Add tomatoes and butter and reduce for 2 minutes, then add the honey, chickpeas, olives and meat.
Cook, stirring for 1-2 minutes.
Garnish with mint.

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Reviews

Although the olives and orange zest were an interesting touch, I found the dish a bit bland overall. I missed the fruity flavours I associate with a tagine. My guests raved about the dish though and it was quite easy to prepare.

Laura H.
i've never made a tagine using tomatoes before and wasn't quite sure what to expect, but this was delicious. very subtle flavors from the spices and other ingredients. instead of canned tomatoes i used 3 fresh ones as i have an abundance growing.i've also never put olives in a lamb tagine, but it added some saltiness and tang to the pungent sauce. i garnished with fresh mint,served over couscous, great dinner.

chia2160

Tweaks

i've never made a tagine using tomatoes before and wasn't quite sure what to expect, but this was delicious. very subtle flavors from the spices and other ingredients. instead of canned tomatoes i used 3 fresh ones as i have an abundance growing.i've also never put olives in a lamb tagine, but it added some saltiness and tang to the pungent sauce. i garnished with fresh mint,served over couscous, great dinner.

chia2160