Friday, July 19, 2024

Moroccan Lamb Tagine


Moroccan Lamb Tagine

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Most Filipinos are not familiar with lamb as a meat dish or how to prepare it.  This is because sheep are not bred here.  If you get the opportunity to prepare lamb, here is a dish I prepared that you and your family will surely enjoy.

Moroccan Lamb Tagine

Seasoning for marinade

  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 3 tsp Kosher salt
  • ½ tsp cracked pepper
  • 1 ½ tsp cinnamon
  • 2 tsp coriander ground
  • 2 tsp paprika
  • 1/2 tbsp grated fresh ginger
  • 1/2 tsp cardamom powder

Remaining ingredients

  • 1 1/2 kilos of lamb shanks
  • 1 onion large, sliced
  • 1 cup vegetable broth
  • 10 saffron threads
  • 2 tbsp tomato paste
  • 2 tsp cornstarch
  • 2 tbsp parsley chopped
  • 10 dried apricot slices cut in half
  • 3 tbsp pistachios shelled
  • 6 Wedged potatoes

For the seasoning and marinating the lamb

  1. In a small bowl mix together all the spices.
  2. Place the cut-up lamb in a bowl and drizzle with olive oil. Mix in thoroughly with your hands.

  3. Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands.
  4. Place in the refrigerator for 3 hours.

To prepare the lamb.

  1. Sauté onions on the bottom of the tagine dish, and with a pinch of salt and pepper Sweat them down for about 20 minutes on medium.
  2. Slowly, add the meat, cook for about 20 minutes, uncovered, and stirring often.
  3. In a bowl, whisk together the broth, tomato paste, cornstarch, and add to the meat. Add the saffron to the tagine
  4. Stir in the apricots and pistachios.
  5. Cover, and cook for 1 hour on low. Occasionally stirring it to prevent burnt meat at the bottom of the pan
  6. Add potatoes
  7. Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.

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