Lamb Tagine
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
- Total:
- Serves: 8 persons
Ingredients
- 3pounds bone-in lamb stew meat or lamb neck, cut into 1 1/2-inch pieces
- 2 ½teaspoons kosher salt, more as needed
- 1 ¾cups lamb or chicken stock
- 5ounces (1 cup) dried apricots
- 2tablespoons extra-virgin olive oil, more as needed
- 2large onions, thinly sliced
- 1teaspoon tomato paste
- ½teaspoon grated fresh ginger
- 2small cinnamon sticks
- Large pinch saffron
- ½teaspoon ground ginger
- ¾teaspoon ground turmeric
- ¾teaspoon ground black pepper
- ¼teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- ⅓cup fresh cilantro, chopped
- 1tablespoon unsalted butter
- ½cup slivered almonds
- 2scallions, finely chopped
- 2tablespoons chopped parsley
- Fresh lemon juice, to taste
Instructions
Step 1
In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.Step 2
In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.Step 3
Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.Step 4
Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.Step 5
Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.Step 6
To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.