Moroccan Lamb Tagine
One of my favorite winter dinners is a warm, satisfying bowl of stew. Each nationality has its own version of meat and vegetables simmered in one pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. I came across a recipe for Moroccan lamb tagine and decided to create my own version using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and Eastern spices. It's a delicious, comforting dinner to serve to family or friends. The best part is you can make it a day ahead and reheat it. All you'll need that night is some couscous!
One of my favorite winter dinners is a warm, satisfying bowl of stew. Each nationality has its own version of meat and vegetables simmered in one pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. I came across a recipe for Moroccan lamb tagine and decided to create my own version using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and Eastern spices. It's a delicious, comforting dinner to serve to family or friends. The best part is you can make it a day ahead and reheat it. All you'll need that night is some couscous!
- 1 1/2 teaspoons ground cumin
- kosher salt and freshly ground black pepper
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cardamom
- 1 stick
- 3 garlic cloves thinly sliced
- 1 tablespoon grated fresh ginger
- good olive oil
- 1 1/2 teaspoons ground turmeric
- 6 small frenched lamb shanks (5 to 6 pounds total)
- 3 cups chopped yellow onions (2 large onions)
- 1 can diced tomatoes such as san marzano
- 2 cups good chicken stock preferably homemade
- 2 tablespoons light brown sugar lightly packed
- 4 slices of lime
- 1 pound yukon gold potatoes, unpeeled and 1-inch-diced
- 1 pound butternut squash, peeled and 1-inch-diced
- 1/2 pound sweet potatoes, unpeeled and 1-inch-diced
- couscous for serving
- Carbohydrate 8.49755000036052 g
- Cholesterol 40.4916666666667 mg
- Fat 27.6283158333485 g
- Fiber 1.09480003329202 g
- Protein 1.02254666670359 g
- Saturated Fat 11.3800110000041 g
- Serving Size 1 1 serving (295g)
- Sodium 505.549833333597 mg
- Sugar 7.4027499670685 g
- Trans Fat 1.47774775000485 g
- Calories 278 calories
Step-by-step
- Preheat the oven to 300 degrees F.
- Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven.
- Pat the lamb shanks dry with paper towels.
- In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until nicely browned.
- Transfer to a plate and brown the remaining shanks, adding more oil if necessary.
- Transfer all shanks to the plate and set aside.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil if necessary.
- Add the garlic and ginger and cook for 30 seconds.
- Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute.
- Stir in the tomatoes and their liquid, chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper.
- Add the potatoes, butternut squash and sweet potatoes and bring to a boil.
- Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks.
- Cover the pot and bake for 3 hours, until the lamb shanks are very tender.
- Serve hot with couscous.
My Cozy Moroccan Lamb Tagine: A Winter Warmer
Winter evenings call for comforting food, and for me, nothing beats a hearty stew. Stews are the ultimate comfort food, a global culinary embrace, each culture boasting its own unique and delicious version. From the classic Irish beef stew to the rich French beef bourguignonne, and the spicy Texas chili, these simmered masterpieces represent the heart of home cooking. My personal winter favorite is a fragrant, flavorful Moroccan lamb tagine.
I first encountered this dish in an unexpected place—an Australian cookbook! Intrigued, I embarked on a culinary adventure, adapting the recipe to my own tastes. I opted for succulent lamb shanks, adding the sweetness of Yukon Gold potatoes, sweet potatoes, and the subtle nuttiness of butternut squash. The Eastern spices, carefully measured, transformed this simple stew into a rich tapestry of warmth and flavor. The lamb shanks, slowly braised to utter perfection, practically melt in your mouth, the tender meat falling away from the bone with the slightest touch. The vegetables, infused with the rich broth, soak up every bit of flavor, each bite a symphony of textures and spices.
This isn’t just a recipe; it's a ritual, a process of slow cooking and careful layering that culminates in a truly satisfying meal. The aroma alone is enough to fill your kitchen with warmth and anticipation. The deep, earthy tones of the lamb blend harmoniously with the sweetness of the potatoes and squash, creating a balanced and unforgettable flavor profile. The spices, a subtle yet vibrant blend of cumin, turmeric, and cardamom, elevate the entire dish to new heights. I love the vibrant orange color that comes out with the use of Moroccan spices. A squeeze of fresh lime juice at the end adds a brightness that perfectly complements the richness of the lamb.
What makes this tagine even more appealing is its versatility. It’s the perfect centerpiece for a family gathering, a cozy night in with friends, or even a romantic dinner for two. The best part? You can prepare it entirely ahead of time! The flavors deepen and meld together beautifully when left to rest overnight in the refrigerator. Reheating is a breeze; simply simmer it gently on the stovetop, allowing the aromas to fill your kitchen once more. Serve it with fluffy couscous, the perfect accompaniment to absorb the luscious sauce. And perhaps a glass of red wine to complement those wonderful autumn spices!
Beyond its practicality, this Moroccan lamb tagine holds a special place in my heart. It’s a dish that embodies the spirit of hospitality, the joy of sharing a delicious meal with loved ones, and the warmth of a cozy winter evening. The preparation itself becomes a meditative act, a slow and deliberate process of combining ingredients, stirring the pot, and allowing the magic of slow cooking to work its wonders. Each step contributes to the final masterpiece, a dish that is as comforting and satisfying as it is flavorful and unique.
It’s more than just a meal; it’s an experience, a culinary journey that takes you to the heart of Morocco, all from the comfort of your own kitchen. So gather your ingredients, put on some relaxing music, and let the aromas transport you to a place of warmth, comfort, and delicious indulgence. This Moroccan lamb tagine is a gift to yourself, a moment of culinary self-care that will nourish your body and soul. Enjoy!
