Lamb Tagine
This North African stew is named for the traditional dish it is cooked in. A tagine is a clay pot that consists of a shallow round base and a cone-shaped lid designed to allow all the moisture to flow back down into the base during cooking. The stews known as tagines are often thickened (and flavored) with dried fruits; the recipe here contains dried apricots, but prunes, raisins, and dates are also common. In France, tagines are often accompanied by couscous; while flatbread is more typical in Morocco. This is a nonbrowned stew, similar to the veal stew on page 205, though far simpler to prepare.
Recipe information
Yield
Serves 4 to 6
Ingredients
For aromatics
For stew
For serving
Preparation
Step 1
Prepare aromatics Heat the oven to 350°F. Stir the saffron into the water in a small saucepan and set aside for 10 minutes, then heat just to a simmer (saffron is not soluble in oil, so you must soak it first in water to release the flavor). Mix together the onion, garlic, ginger, oil, and 1 teaspoon salt, then transfer the mixture to a Dutch oven, spreading to form an even layer. Add bay leaf, cinnamon stick, and red pepper flakes, then pour in the simmering saffron water.
Step 2
Cook stew Add the lamb, and season with more salt. Cover and cook in the oven until lamb is almost tender (it should meet slight resistance when prodded with a fork), about 1 hour and 30 minutes. About halfway through, skim the fat from the surface and turn the lamb pieces over so they’ll cook more evenly.
Step 3
Finish stew Add the apricots to the pot, submerging them in the liquid, then continue cooking (covered) until the fruit is almost falling apart and the sauce has thickened. This will take 30 to 40 minutes, so start checking after about 25 minutes or so; if the liquid doesn’t seem to be thickening by this point, remove the lid for the rest of the cooking time. (You can also mash some of the apricots into the sauce to help it thicken.) Discard bay leaf and cinnamon sticks. Taste and season with more salt, as needed.
Step 4
Serve The stew can go right to the table from the oven; pass the parsley and toasted almonds and harissa, if desired, in individual bowls on the side. Or, spoon the stew into serving bowls and sprinkle the garnishes on top.
Lamb Tagine Tips
Step 5
You can prepare all of the ingredients for the stew while the saffron sits in the water for 10 minutes.
Step 6
Toast the almonds in the heated oven just before putting in the tagine (since they cook at the same temperature).
Equipment
Step 7
This recipe is prepared using a 6-quart Dutch oven or other heavy pot with a tight-fitting lid. If you want a more authentic preparation, make it in two tagines (each measuring 9 3/4 by 2 1/2 inches), dividing ingredients evenly among them. Look for tagines at specialty cookware shops or online.
Ingredients
Step 8
Use bone-in lamb (from the neck or shoulder) for the most delicious results, as the bones help keep the meat moist during cooking and impart flavor and texture. The pieces should be similar in size (2 to 3 inches) so they cook at the same rate.
Step 9
Harissa is a fiery blend of hot chiles, garlic, spices, and olive oil that is often used to embolden stews and other North African dishes. It is available in Middle Eastern markets, specialty stores, and some large supermarkets.
