Lamb Tagine

By Chad Carns

Lamb Tagine is a succulent Moroccan stew with dried apricots.

I Tried a tagine for the first time in le Marais district in Paris, France. The flavors of cinnamon, coriander, dried apricot and tender lamb really blew me away. The name “tagine” refers to the cone-shaped cooking vessel which brilliantly funnels the steam trough the top of the dish. You don’t need a tagine to cook this dish. Any heavy pot with a lid will do.

If you’re looking for an exotic dish to impress your date, try this Lamb Tagine recipe with a side of couscous and bottle of Italian Rosso.

INGREDIENTS

Tagine
 1 lb lamb, cubed
2 T  olive oil
 1 c  onion chopped
 2  garlic cloves, minced
 1 T  ginger, minced
 2 c skinless tomatoes, chopped
 1/2 t paprika
 1/2 t  cinnamon
1 c water

 

 

 

Couscous
 1/3 c couscous (gluten free)
 1/4 c dired apricots, quartered
1 c water
3 T honey
2 oz almond slices
1 T cilantro, chopped

DIRECTIONS:

Lamb – Brown lamb in olive oil. Remove. Sauté onion, garlic and ginger until translucent. Add remaining ingredients. Cover and then cook on medium-low heat for 20 minutes.

Couscous – Place couscous and apricots in boiling water. Reduce heat, cover and then cook for 15 minutes. Stir in honey and almonds. Serve couscous with lamb. Top with cilantro.

Lamb Tagine
Categories are measured on a scale of 0-10. Find out more about our measuring system »
SKILL LEVEL3
COST5
EFFORT5
TIME7
IMPRESS YOUR DATE5

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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