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Emile Henry, recipes, tagine

Easy Lamb Tagine Recipe

emily |

Experience the exotic flavours of this slow-simmered lamb tagine dish

A lamb tagine is a flavorful and aromatic Moroccan dish that consists of tender lamb cooked with a variety of spices, vegetables, and dried fruits. Traditionally, this dish is prepared in a special cooking vessel called a tagine, designed to slow-cook the ingredients and infuse them with rich flavours. The tagine's unique shape helps retain moisture and melds the flavours together beautifully.

When it comes to choosing the perfect tagine for your lamb tagine recipe, the Emile Henry Tagine stands out as an excellent option. With its high-quality craftsmanship and superior heat retention, this ceramic tagine features a new formulated glaze clay construction that ensures superior heat retention so your lamb dish is deliciously tender and perfectly cooked.

Read on for the step-by-step instructions on how to make this mouthwatering recipe at home.

Lamb Tagine Recipe

Preparation Time : 20 minutes | Cooking Time : 1 hour 15 minutes

Ingredients

  • 6 – 8 servings :
  • 1 kg (2 ¼ lbs) shoulder of lamb
  • 500 g (1 lb) leg of lamb
  • 3 onions
  • 3 carrots
  • 50 ml (1.7 fl oz) oil
  • 2 pinches of saffron filaments
  • 2 tsp powdered ginger
  • 2 sticks of cinnamon
  • 2tbsp acacia honey
  • 300g prunes
  • 60g whole blanched almonds
  • Fine salt and ground pepper
  • 6 sprigs of fresh coriander
  • Optional: 4 firm potatoes

Method

  1. Remove part of the fat from the meat and any nerves, and cut into cubes about 3 cm (1 inch) in size.
  2. Peel the onions and carrots and chop finely.
  3. Pour the oil into the base of the tagine and heat for a few minutes on medium heat.
  4. Brown the meat in small quantities without letting it go too brown, season and remove from the pan.
  5. Put the onions, carrots, saffron and powdered ginger in the dish and sweat for 5-6 minutes, stirring frequently.
  6. Deglaze with the honey and cook for a few more minutes.
  7. Add the pieces of meat and cinnamon sticks and mix well.
  8. Pour in half a glass of water and shape the ingredients into a “pyramid”.
  9. Arrange the prunes harmoniously on the top, with the potatoes (optional) cut into quarters all around.
  10. Sprinkle half the coriander on top.
  11. Cover and cook for 1 hr 15 mins on a very low heat OR in an oven pre-heated to 180°C (350°F / Gas Mark 4) for the same amount of time.
  12. Toast the almonds in a frying pan, without any fat.
  13. When ready to serve, sprinkle the other half of the coriander and the toasted almonds on top.
Recipe source: Emile Henry