Are you searching for a substantial, savoury cuisine that is perfect for a big occasion or a homely evening with the family? Look no farther than rick stein lamb tagine! Tender lamb, flavorful spices, and a selection of veggies are used to make this stew with a Moroccan influence. Your taste buds will be transported to a new flavour realm by it. This article will guide you through the steps to prepare this wonderful dish, from picking the best ingredients to applying the final garnish. Regardless of your level of cooking ability, be ready to experience the romance of Moroccan cuisine with Rick Stein’s recipe for lamb tagine.
What is a Lamb Tagine?
A classic Moroccan meal called a lamb tagine is named after the ceramic pot in which it is prepared. A conical lid on the pot helps to retain steam, making the meat moist and tender. Usually made with lamb, veggies, and spices, the meal is prepared patiently over a low fire to let the flavours meld.
Rick Stein Lamb Tagine Recipe
Equipment
- large, heavy-bottomed pot or Dutch oven this will be used to cook the lamb and the other ingredients.
- Chef's knife for chopping the onions and garlic.
- Cutting board – to chop the onions and garlic
- Measuring cups and spoons – to measure out the spices, broth, and other ingredients.
- Wooden spoon or spatula – for stirring the ingredients in the pot.
Ingredients
- 1.5 kg lamb shoulder, cut into chunks
- 2 onions,finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp ground cinnamon
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp turmeric
- 400 gm tin chopped tomatoes
- 1 tbsp honey
- 1 tbsp preserved lemon, chopped
- 100 gm dried apricots, roughly chopped
- 400 gm tin chickpeas, drained and rinsed
- Salt and pepper
- Fresh coriander, chopped, to serve
Instructions
- Set the oven's temperature to 150°C/gas mark 2
- Large casserole dish heated over medium-high heat with a little oil added
- Add the lamb, then brown it completely. Lamb should be taken out of the dish and placed aside.
- To the dish, add the onions and garlic and cook until soft.To the
- Frythe food for a further minute before adding the spices: cinnamon, coriander,cumin, paprika, and turmeric.
- Add the chopped tomatoes, honey, preserved lemon, apricots, and chickpeas to the dish along with the lamb that has been removed. Add salt and pepper to taste.
- Simmer the mixture and then shut the lid.
- Cook the meal for two to three hours, or until the lamb is cooked, in the oven.
- Along with couscous and freshly cut coriander, serve the tagine.
Notes
- Use a casserole dish with a strong base and a tight-fitting cover for the best results.
- Before returning the lamb to the dish, brown it thoroughly on both sides. The meat will acquire a nice caramelized flavor as a result.
- If preserved lemon is not available, you can use fresh lemon zest.
- Instead of using individual spices, use the Ras El Hanout spice mix for a more genuine Moroccan flavor.
Variations on Rick stein lamb tagine
You can substitute the lamb with chicken, beef or even vegetables for a vegetarian option.
Try adding some chopped dates, prunes or raisins for extra sweetness.
Add some chopped almonds or toasted pine nuts for a bit of crunch.
For a spicier version, add some chopped chili or harissa paste to the spice mix.
How to Serve Rick stein lamb tagine
To serve rick stein lamb tagine, you can simply ladle the stew into individual serving bowls or plates. Traditionally, tagines are served with couscous or rice, but you can also pair this dish with crusty bread or pita for sopping up the delicious sauce. For a touch of freshness, garnish each serving with chopped fresh cilantro or parsley and a sprinkle of toasted almonds. And don’t forget to enjoy this flavorful and aromatic dish with your family and friends!
