Your six ingredients are:
Shoulder of Lamb | Red Onions | Moroccan Spice Mix | Oranges | Chickpeas | Coriander
A tagine is an earthenware dish used in North-African cooking and gives its name to the stew cooked inside it, as well. The conical shape of the dish means that any steam rising off the food during cooking condenses in the ‘chimney’ and keeps the food moist. The advantage is that you can cook meat low and slow until it is soft and succulent (similar to a modern-day slow cooker), without the addition of extra water which can dilute the flavours. Indeed, this Moroccan Lamb Tagine uses orange juice but no extra water.
The tagine I use was a Christmas present many years ago, when it first became fashionable to buy cookery gifts for foodies; while beautiful and authentic, it is not compulsory for this dish. A casserole dish or slow cooker would work just as well – you would just need to keep an eye on the liquid level during cooking so that the dish doesn’t dry out. If you do fancy buying a tagine, there are some lovely ones on Amazon still, and they really do make a great gift.
If you’re looking for a simple side dish to serve with the lamb tagine, you should take a look at my Tabbouleh Salad with Pomegranate, Lemon and Herbs – another recipe using fruit for sweetness and colour.
Moroccan Lamb Tagine with Oranges
- July 18, 2018
- 6 Servings
- 2 hr 30 min
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- 1 kg boned shoulder of lamb - get your butcher to do this for you
- 2 red onions, finely chopped
- 4 tbsp. Moroccan spice mix (or make your own using garlic, ginger, cumin, coriander and turmeric)
- The juice and flesh of 5 medium oranges, peeled and quartered
- 1x400g tin chickpeas
- A handful of fresh coriander, chopped
- Step 1
- Preheat the oven to 200°C. Cut the lamb into 1-inch cubes (if your butcher can’t do it for you) and brown it in a large, heavy-based frying pan with a little oil. Add the onions after a few minutes and continue to caramelise.
- Step 2
- Add the spices and stir to coat, then the juice and flesh of the oranges.
- Step 3
- Transfer to a tagine or casserole dish (Dutch oven) and put in the oven on 200°C to come to the boil, then turn down to 150°C and leave to cook down for about 2 hours, until the lamb is falling apart.
- Step 4
- When you’re ready to serve, stir through the chick peas until warm and sprinkle over the coriander. The tagine is lovely served with some cous cous and roasted vegetables on the side.
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