Traditional Lamb Tagine with Apricots
This recipe for traditional Moroccan lamb tagine with apricots is perfect to feed a large crowd. In essence it's a stew that is cooked slowly in a tagine dish. The flavors of aromatic spices will fill your house with a wonderful aroma. Apricots and pistachios add a wonderful texture contrast.
Ingredients
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 tsp ginger ground
Remaining ingredients
- 3 lbs lamb shoulder cubed into 1" pieces
- 1 onion large, sliced
- 1 cup vegetable broth
- 10 saffron threads
- 2 Tbsp tomato paste
- 2 tsp cornstarch
- 4 cardamom pods
- 2 Tbsp parsley chopped
- 10 dried apricot slices cut in half
- 3 Tbsp pistachios shelled
- 2 baking potatoes sliced thin
Instructions
For the seasoning and marinating the lamb
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In a small bowl mix together all the spices.
Place the cut up lamb in a glass dish, and drizzle with the olive oil. Mix in thoroughly with your hands.
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Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands.
Place in the refrigerator for 3 hours.
To prepare the lamb.
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Place the onions on the bottom of the tagine dish, and sprinkle with salt. Sweat them down for about 20 minutes on medium.
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Slowly, add the meat, and break up any pieces that are stuck together.
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Cook for about 20 minutes, uncovered, and stirring often.
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In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. Stir to combine.
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Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. Add to the meat and broth mixture.
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Stir in the apricots and pistachios.
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Cover, and cook for 1 hour on low. Feel free to ladle out and excess liquid, keep it warm and save for later when serving.
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Line with the potatoes forming concentric circles over the simmering lamb.
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Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.
Recipe Notes
Here are some notes on using a slow cooker instead of a tagine. Most slow cookers cook on high and this is the correct setting for this dish. You only need to check the lamb with a fork for doneness. It should be very tender and separate very easy. At this point you can add the layers of potatoes on top. Cook the potatoes until they are just soft.
Frequently Asked Questions:
- Do I have to prepare my new tagine before I cook with it? Yes, you need to cure the tagine before you use it the first time. Soak the tagine submerged in water for 24 hours. Remove it from the water, dry it off with a towel and then rub olive oil by hand on the inside of the base and lid. Place the tagine in a cold oven and set to 225° F for 2 hours and then turn off and let the oven cool completely. The heat will dry out the water and draw in the olive oil to season the clay vessel. Alway wash the tagine by hand and do not soak in soapy water.
- Can I place my tagine right on my stove? If you have an electric or non-flame type stove, yes place it on the burner. If you have a gas stove you need to place it on a metal heat diffuser
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- How long can I store my lamb tagine? Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze the lefover tagine? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month.