Lamb Tagine Maghreb

Recipes from Oil & Vinegar

Nice to know

The tagine is a Moroccan, mostly earthenware pot that consists of a round plate and a high lit in the form of a cone. This form will help the dish to be steamed thoroughly, which will optimally mix all flavors. The earthenware slowly absorbs the heat and will retain the warmth for a long time. The tagine is very versatile. It can be used to prepare a dish in a short time. Meat, fish and vegetables can be grilled. Dishes can also be slowly stewed. The moisture that is released during the preparation will fall down in the round plate of the tagine, which will keep the ingredients juicy and the meat tender. This will also lead to a delicious sauce. The food can be served from the tagine. Because preparation in a tagine will maintain all juices and flavors, it is mostly a true sensation of flavors to open the tagine in presence of the guests.

A Moroccan stew!

Groceries

• 1 ½ lb lamb for stew • 1 onion • 2 cloves of garlic • sprig of parsley • sprig of coriander • 3 tbsp Maghreb Rub • 1 tsp Saffron Salt (Souk Spices Set ) • 1 tsp Bed of Roses (Souk Spices Set ) • ½ jar Marrakech Olives • 2/3 cup prunes • handful of almonds • Taris Extra Virgin Olive Oil • Tagine Sauce Spicy Lemon

Additional requirement: • Tagine
Getting started

Marinade the lamb in 3 tbsp Maghreb Rub and 3 tbsp Taris Extra Virgin Olive Oil . Chop the onion, garlic, coriander and parsley. Brown the onion and then add the garlic, herbs, Saffron Salt and the Bed of Roses and stir. Add the lamb and cook it through. Allow it to stand for a few minutes and then add ½ cup ater. Bring to a boil, lower to a simmer, cover and let it cook for 30 minutes. At the last moment, add the prunes, olives and almonds.
Serve

Serve with pita bread and a yoghurt dip. Make this yoghurt dip by mixing 3 tbsp Tagine Sauce Spicy Lemon with 2/3 cup Greek yoghurt.
Tip

For a spicy tagine, at the same time as the other spices, add a few teaspoons of Harissa from the Souk Spices Set according to taste.
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