Moroccan Lamb Tagine
This lamb tagine recipe is SO delicious, SO tender and SO easy to make! Tender and juicy lamb, slow cooked in a thick sauce, this recipe is so flavoursome and great for any occasion!
Ingredients
Lamb Marinade
- 1 ½ lbs lamb stew meat diced lamb
- 1 teaspoon ground cinnamon
- 1 tablespoon ground paprika
- 2 teaspoon cumin
- 1 tablespoon harissa paste
- 1 teaspoon salt
- 1 teaspoon pepper
Moroccan Lamb Tagine
- 1 tablespoon olive oil
- 1 cinnamon quill
- 1 yellow/brown onion finely diced
- 3 garlic cloves crushed/minced
- 1 tablespoon ginger
- ½ cup red wine
- 2 cups beef stock
- ¾ cup green olives
- 1 tablespoon lemon zest about the zest of 1 lemon
- 2 tablespoon lemon juice
Orange Raisin Couscous
- 1 ½ cup dried couscous
- 1 cup orange juice freshly squeezed
- ½ cup water
- ½ cup raisins
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon mint roughly chopped (optional)
- 3 tablespoon flaked almonds (optional)
Instructions
Lamb Marinade
- Combine ground spices, salt and pepper and harissa with the lamb in a large bowl and mix together until the lamb is covered with spices.
- Cover and place in the fridge overnight.
Lamb Tagine
- Preheat oven to 350F/180C.
- Heat the olive oil in a large, oven-proof Dutch oven over medium to high heat.
- Add the cinnamon quill to infuse the oil and let it sit for 1-2 minutes, stirring occasionally.
- Add the onion, and fry for 3 minutes until it starts to soften.
- Add the garlic and ginger and fry off for 1 minute or until fragrant.
- Add the lamb, and cook for 3-5 minutes, until the lamb is just starting to brown. If it gets too dry, add a dash of olive oil.
- Pour in the red wine to deglaze the pan. Use a wooden spoon and gently scrape the bottom of the pan to release the flavours into the wine.
- Add the beef stock, lemon zest, and about half of the green olives.
- Place Dutch Oven in the oven and slow cook for 2 - 2 ½ hours until the liquid starts to evaporate leaving a thick sauce. If it is drying up too quickly, add a dash of stock or water. You don't want the stock to fully evaporate so that the lamb burns.
- Before serving, stir through the lemon juice and add the remaining green olives.
Orange and Raisin Couscous
- Place the couscous, raisins and salt and pepper in a medium-sized bowl.
- Heat the water and orange juice in a small saucepan until it just starts to boil.
- Pour the water over the couscous, and set a plate over the top of the bowl to allow the couscous to absorb the water.
- Leave the couscous for 5-8 minutes.
- Fluff up the couscous using a fork and place into a separate serving bowl. Start by scraping the top layer, then remove each layer to ensure all the couscous has been broken up.
- Serve couscous on plates, and top with the lamb tagine. Garnish with a little bit of mint and some flaked almonds (optional).