James Carrier
Makes 6 servings

A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin,ginger, cardamom and cinnamon.

How to Make It

Step 1

Brown lamb. Discard all but 2 tablespoons fat from the pan.

Step 2

Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.

Step 3

On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes).

Step 4

No-mess browning

Step 5

Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.

Step 6

Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.

Step 7

Nutritional analysis per serving of tagine.

Insalata, San Anselmo, California

Ratings & Reviews

ShoshanaRuth's Review

August 02, 2012
I was looking for a way to use up some lamb- and I wanted to try this in my crock pot. It turned out great, although I did feel like I had to thicken the liquid at the end with 1/4 cup of flour mixed in and then turned up the crock pot to high for 1/2 hour...total cooking time 4 hours, half of that on 'high', half on 'low'. Served over rice.

5412425457's Review

December 04, 2009
We like to eat at a nearby Moroccan restaurant and I also get the Lamb tangine. This recipe looked the most similar so I wanted to try it. I added dates and left out the tomato paste - also added a little more cinnamon and it was exactly like the restaurants. I cook it with potatoes, carrots and have couscous on the side. It is excellent!!!

sb3386a's Review

February 07, 2012