James Carrier
YieldsMakes 6 servings
AuthorHeidi Krahling
A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin,ginger, cardamom and cinnamon.

How to Make It

Step 1
1

Brown lamb. Discard all but 2 tablespoons fat from the pan.

Step 2
2

Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.

Step 3
3

On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes).

Step 4
4

No-mess browning

Step 5
5

Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.

Step 6
6

Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.

Step 7
7

Nutritional analysis per serving of tagine.

Ingredients

 4 pounds fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
 2 onions (8 oz. each), peeled and thinly sliced
 4 cloves garlic, peeled and minced
 1 tablespoon each paprika and ground cumin
 1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger
 1/2 teaspoon cayenne
 1/8 teaspoon ground cardamom
 2 1/2 cups fat-skimmed chicken broth
 1 can (14 1/2 oz.) diced tomatoes
 2 tablespoons tomato paste
  Salt and fresh-ground pepper
 1/3 cup pitted kalamata olives
 1/3 cup chopped fresh cilantro

Directions

Step 1
1

Brown lamb. Discard all but 2 tablespoons fat from the pan.

Step 2
2

Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.

Step 3
3

On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes).

Step 4
4

No-mess browning

Step 5
5

Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.

Step 6
6

Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.

Step 7
7

Nutritional analysis per serving of tagine.

Moroccan Lamb Tagine