Sine's Lamb Tagine
My friend Sine made this for me when I was 5 months pregnant. I nearly died and went to heaven over this dish!
My friend Sine made this for me when I was 5 months pregnant. I nearly died and went to heaven over this dish!
- Carbohydrate 46.4956030515336 g
- Cholesterol 161.966666666667 mg
- Fat 61.4605587392852 g
- Fiber 7.39197929585252 g
- Protein 2.61795728958315 g
- Saturated Fat 38.7435635807647 g
- Serving Size 1 1 Serving (330g)
- Sodium 440.709182516845 mg
- Sugar 39.1036237556811 g
- Trans Fat 4.45276233786562 g
- Calories 718 calories
Step-by-step
- use neck or shoulder of lamb off the bone and don't remove all the fat. 1 teaspoon of dried ginger, one of cinnamon and several stems of saffron (use more of all if you want it more zingy), one large white onion diced. Brown meat in large pot, add onion and spices, when all softened, cover with water (just above meat) and cover with lid and simmer for at least 1 and half hours
- Prepare shallots by dousing in boiling water and remove skins but retain shape. Sautee lightly in pan of butter and add to tagine until softened. You may need to top up with water but remember than the consistency should be a thick sauce by end of cooking.
- When shallots are cooked through, add pears-quarter and core and sautee in pan with butter skin side down first -to tagine, flesh side down. Cook until softened and add honey if you prefer sweeter taste (I do). Along the way, season with salt and pepper and you can add raisins early in cooking process for added sweetness etc. Should be served with bread as couscous is separate dish but hey you not in Morocco!
Scaling The Cut
Adapting this shoulder cut for larger groups requires attention to surface area within the pot. A standard Dutch oven accommodates up to two shoulder joints comfortably without crowding the meat. When doubling the volume, brown the protein in two distinct batches to ensure proper caramelization rather than steaming the surface. Maintain a liquid level that rises just one centimeter above the solid ingredients to prevent the sauce from becoming watery during the ninety-minute simmer.
Managing The Fruit
Pears introduce natural sugars and moisture that alter the reduction rate of the pan juices. Firmer varieties like Bosc hold their shape through the extended cooking window better than soft Bartlett pears. Butter used for sautéing the shallots and fruit should melt completely over medium heat before the produce touches the pan to guarantee even browning on the exterior skin.
Adjusting Spices And Aromatics
Saffron threads release their complex compounds slowly through prolonged heat exposure. Crushing the stems between fingers prior to addition releases essential oils faster than dropping them in whole. Honey acts as a balancing agent against the savory lamb fat, so incorporate it gradually during the final twenty minutes of simmering to monitor sweetness levels accurately.
