Moroccan style lamb tagine

I'm not entirely sure about the authenticity of this recipe, I think it's a mixture of several North African and middle-eastern recipes - however it is my interpretation of a lamb tagine. I can however vouch for its taste, which was absolutely outstanding. I cooked this dish for a friend's birthday party - clean plates all around!

Ideally the cooking process should start the day before eating - this is definitely a dish that improves with age!

 

Ingredients

 for 12 people

3 kg shoulder of lamb - cut into 3cm chunks

8 large shallots - sliced

8 cloves garlic - finely diced

6 tbs ginger - grated

3 tbs harissa

6 tsp paprika

3 tsp cayenne pepper

6 tsp ground cumin

3 tsp turmeric powder

3 tsp cinnamon powder

3 pinch saffron

1 litre pomegranate juice

1 litre lamb stock

4 dried limes

250g dates

250g prunes

500g dried apricots

Sea salt

Freshly ground black pepper

3 handfuls fresh mint - coarsely chopped

3 handfuls fresh parsley - coarsely chopped

Coriander leaves (for garnish)

Pomegranate seeds  (for garnish)

dry roasted pine nuts (for garnish)

A confession to begin with, I did not cook this in a tagine as the name suggests but a very large Le Creuset  casserole dish.

Let's start by heating a little olive oil in a casserole/ heavy bottomed pan, and then add sufficient lamb to cover the base, but don't let it get too crowded. Brown the lamb on all sides, and continue to brown in batches until  completed. Set aside the browned lamb - reserve those juices too for adding later.

In the same pan or dish, add a little more olive oil and immediately start to soften the sliced shallots. Whilst the shallots are cooking, mix the 

paprika, c

ayenne pepper, g

round cumin, 

turmeric powder, and 

cinnamon powder with the garlic and ginger.

When the shallots have softened and just starting to colour, add the mixed spices above and cook for a couple of minutes before further adding the browned lamb, harissa paste and the saffron strands. Stir and mix well and enjoy the heady aroma of the spices, shallots and lamb with the heat of the harissa.

Now add the pomegranate juice, lamb stock, preserved limes and half of the dried fruits. Top up with a little water if required and set on a low light to simmer away quietly with a covered lid. Now I subscribe to the school of good, long, slow cooking so in my book there is no definitive time to cook at this very gentlest of simmers, but 2 hours would be an absolute minimum, and when I cooked this I left it for 5 hours with hardly a ripple on it's surface.

Turn off the heat, ensure it is tightly covered and preferably leave well alone for the next 24 hours.

3 hours before serving I returned the dish to a gentle heat and as it warmed through once more added the remaining dried fruits. Taste the sauce for seasoning at this stage and if necessary add a little salt and black pepper, but my experience is that very little additional seasoning is required.

Now for the last 30 minutes of cooking, remove the lid and allow the sauce to reduce a little. Whilst the final stages of cooking are happening, chop up the fresh mint and the parsley, adding to the dish a couple of minutes before serving.

Finally, before serving on a huge serving dish garnish with coriander, roasted pine nuts and the pomegranate seeds.

I served this with a room-temperature couscous mixed with lemon juice, mint, coriander, a little finely chopped chili and a glug of the finest extra virgin olive oil you can lay your hands on.

Please try - I know you will not be disappointed, it's not a difficult dish and the flavour experience, richness and fragrance will transport you all to Northern Africa !

Enjoy!

Comments

[The Grubworm]

This looks pretty Moroccan to me... certainly the use of dried fruit, and those particular fruits, is very characteristic. And what a good idea to use the pomegranate juice. That must add a real piquancy to the dish and help soften the meat further. Great dish, and for 12, it must have been pretty epic.

[paul]

Thanks GW for your comments - helpful as ever! Yes the pomegranate juice adds a huge amount to the dish, a real depth of flavour and as you quite rightly say a piquancy too! The lamb is meltingly soft - it's a must try!

[Foodycat]

I can't get too hung up about authenticity. I figure that for whatever you put in a tagine there is probably a Moroccan grandmother somewhere who would say she ALWAYS does it that way. And this looks absolutely delicious!

[paul]

Thanks FC for your comments, and you are 100% correct of course, there can be no definitive dish of this nature. Please try it I'd be delighted to hear how your's tastes!

[paulo]

wow, canada day has never tasted soooo gooood

[restaurants in Buckhead]

Cooking the dish ahead of time would give you more time on the day of the party to do last minute details or relax. I haven't heard of harissa, but I will find it. Another great sounding dish to try. It looks fabulous.

[Paul (T)]

Needless to say that 'Paul's cooking' stood out for me when I was Googling for advice about cooking a Tagine the day before - I've always done mine on the day, and only for 2-4 people, so finding your recipe for 12 (I'm doing it for 10-12) was perfect and I've taken a few hints from you (it's Pomegranate juice & harissa the next time) - great stuff!