Thereare 2 basic recipes for moroccan lamb tagine ( the third one is for sweet tagines so will leave that out)
1)This is with a syrupy yellow sauce, lemony and salty:
Lamb
3 grated onions
3 crushed garlic cloves
1tsp ginger powder
1/2 tsp tumeric
good pinch of saffron threads
3 tbsp olive oil
salt and pepper
Mix everything in a dutch oven and fry gently on the hob.
Cover with water, bring to a boil then reduce to gentle simmer.
You can cook it on the hob simmering gently for 3 hours, but I prefer to cook in the oven as a casserole ( 3 hours at 180 degrees)
We generally add vegetables to a tagine so you can add any of the traditional combinations below:
- potatoes and peas or artichoke hearts and peas
- carrots and green olives
Root veg are added 1 hour before end of cooking, peas about 20mn.
Always finish with a dash of lemon juice and a handful of fresh chopped coriander ( about 10 mn before end cooking time) and half a chopped preserved lemon if you can find it.
2)This is with a more hearty brown gravy
Lamb
3 sliced onions
3 crushed garlic cloves
1tsp cumin powder
1/2 tsp tumeric
1/2 tsp paprika
3 tbsp olive oil
3 sliced tomatoes
salt and pepper
Mix everything but the tomatoes in a dutch oven and fry gently on the hob.
Cover with water, bring to a boil then reduce to gentle simmer.
You can cook it on the hob simmering gently for 3 hours, but I prefer to cook in the oven as a casserole ( 3 hours at 180 degrees)
After 1 hour add sliced tomatoes on top and continue cooking.
Should look like an osso bucco.
No added veggie here.
Eat with crusty bread or couscous if you like.