Lamb Tagine

Lamb Tagine

Lamb Tagine

A while back we purchased a leg of lamb from Costco and instead of preparing it as one large meal, we divided it into several packages for freezing. Our girls aren’t big fans of lamb so one night when they weren’t with us and my husband had a craving for a North African flavored dish, I adapted a lamb tagine recipe that I had from a Polish magazine by adding wine, some carrot and more tomatoes. Tagine doesn’t have to be prepared in the earthenware pot, here I do it in a deep pan.

Lamb Tagine
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4

Ingredients
  • 2-3 cups of cubed lamb
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • ½ teaspoon saffron
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 2 cups tomatoes, skinned and chopped
  • ¼ cup dry white wine
  • 10 prunes (Costco sells dried fruit at great prices)
  • ½ teaspoon fresh ground Kirkland pink Himalayan salt, plus more to taste
  • several grinds of fresh ground Kirkland Tellicherry pepper, plus more to taste
  • 1½ tablespoons canola oil
  • 2 medium sized carrots, peeled and sliced
  • optional: chopped almonds or pine nuts (each available at Costco at a very good price)

Instructions
  1. In a deep and wide sauce pan over medium heat, warm the oil and add the onion and garlic. Fry until the onion turns translucent.
  2. Increase the heat to medium high, add the lamb and briefly fry on each side for 1-2 minutes total.
  3. Add the salt, cumin, cinnamon and saffron and fry for 1 more minute.
  4. Add the sugar, fry for 1 more minute.
  5. Add the wine and allow to reduce.
  6. Reduce the heat to low, add the tomatoes and simmer for 1 hour.
  7. Add the carrot and continue to simmer for another 30 minutes or 1 hour – until the lamb is tender.
  8. During the last 15 minutes of cooking, add the prunes.
  9. Optionally garnish with the nuts and serve with couscous or quinoa.

Lamb Tagine

Lamb Tagine