Moroccan Lamb Tagine

Whether made in a skillet or in a tagine, this Moroccan lamb stew is hearty and yet lean. Use whatever vegetables you have in this dish, it is quite versatile.

(original post)


Lamb Tagine
1 lamb shoulder chop, bone in, ~ 1.5 pounds
2 T olive oil
1 onion, chopped
1″ piece of ginger, peeled and chopped
3 cloves of garlic, chopped
1 preserved lemon, pulp removed, rind chopped
1 red bell pepper, chopped
1 pound of carrots, cut into small pieces
1/2 a cauliflower, cut into small pieces
1 cup frozen petite peas, rinsed and drained
3 T ras al hanout*
1 tsp Harissa paste*
1 Seranno chile, seeded and minced (this chile was in the jar with the preserved lemons and was moderately spicy with a nice vinegar kick)
1 tsp turmeric powder
1 3/4 cups of beef broth
1/4 c dry white wine
1/4 c chopped parsley

cooked couscous, tossed with chopped green onion

* I obtained these spices from a new organic spice store in San Francisco, Spicely.

In the base of a tagine or large skillet heat the olive oil over medium high heat.  Generously season the lamb chop with salt and pepper on all sides and browned it well; remove with tongs and set aside on a plate.

Saute the onion, garlic and ginger in the remaining oil over medium heat until the onion is soft and tender. Add the spice mixtures, the preserved lemon, bell pepper, chile pepper, and the vegetables and cook this for 5-8 minutes. Add the broth and the white wine and stir to loosen the browned bits on the bottom of the tagine.  Taste for salt and then add in the reserved lamb chop.  Place the tagine lid on the base turn the heat down to low and simmer for 45 minutes.  Turn the lamb and simmer for another 40 minutes until the lamb is tender and falling off the bone.

About 10 minutes before the end add the peas to the stew and stir and replace the lid.   Add chopped parsley and serve with couscous.  You can serve the stew directly from the tagine, it makes for a pretty presentation when you unveil it at the table.

Serves 4

recipe inspiration from Debbie Maizel


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