Hailing from the Berber regions of North Africa, tagine is a dish named after the earthenware pot in which it is traditionally cooked. Featuring sweet and savory flavors, this recipe for Lamb Tagine is prepared in a Dutch oven. Simmered for around two hours, this lamb tagine stew incorporates the warm flavors of all the ingredients, from the ras el hanout seasoning, to the honey and apricots. Once ready, serve the Lamb Tagine with fluffy couscous.
- 1 kilogram leg of lamb
- 3 onions (sliced into rounds)
- 2 garlic cloves (mashed into paste)
- 4 teaspoons spice (ras el hanout)
- 125 grams carrots (peeled and chunked)
- 5 potatoes (peeled and chunked)
- 250 grams tomatoes (thickly sliced)
- 150 grams dried apricots
- 1 liter vegetable stock
- 2 teaspoons honey
- 3 bay leaves
- 3 tablespoons salt
- Coat the bottom of a large skillet or Dutch oven with oil on high heat.
- Sprinkle all sides of the lamb with salt and sear it on all sides until golden. Set aside.
- Add the onion to the same skillet and saute until transparent.
- Right at the end of the onion’s cooking time, add in the garlic.
- Sprinkle over the ras el hanout spice and stir everything together. Simmer 1 minute.
- Add in the carrots, potatoes, tomatoes, and apricots and simmer another minute while stirring.
- Add the lamb on top of everything and cover with the vegetable or chicken stock. The lamb should be almost completely covered.
- Stir in the honey, bay leaves, and salt.
- Bring the pot to the boil and let simmer 1 1/2 to 2 hours. Start testing the lamb leg after 1 1/2 hours to see it it is tender. Once it is, serve over couscous.