Before we got married or maybe just after getting married, my husband bought me a tagine as we liked the sound of tagine cooking….it got its first airing this weekend after nearly 3 years! I cannot believe it’s taken this long to actually use it. Anyway, this is the recipe we used. It was my first time making something with cardamon and, as we couldn’t find any ground cardamon, we had to buy cardamon pods and grind up the insides ourselves. What a pleasure for the senses smelling that after it had been ground up in the mortar and pestle! So fragrant! Do bear in mind the lamb needs to be left to marinate in the fridge for 8 hours before cooking. It says it serves four, but I think it could stretch to at least a fifth person with a side. We served ours with cous-cous.
- 3 tablespoons olive oil, divided
- 1kg (2 1/4 lb) diced lamb
- 2 teaspoons paprika
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 pinch saffron
- 3/4 teaspoon ground coriander
- 2 medium onions, halved then cut into wedges
- 5 carrots – quartered, then sliced lengthwise into thin strips
- 3 cloves garlic, minced
- 1 tablespoon grated root ginger
- 1 lemon, zested
- 400ml (14 oz) chicken stock
- 1 tablespoon tomato puree
- 1 tablespoon honey
- 1 tablespoon cornflour (optional)
- 1 tablespoon water (optional)
Prep: 45 mins | Cook: 2 hours
Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well. Add the lamb to the bag, and toss to coat well. Refrigerate at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and root ginger; continue cooking for an additional 5 minutes.
Return the lamb to the pot and stir in the lemon zest, chicken stock, tomato puree and honey. Bring to the boil, then reduce heat to low, cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.