African Lamb Tagine Recipe • A Flavorful Conversation Piece - Episode 362

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat, while beef chuck offers a more affordable option.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and nutrition at a lower cost.

apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs offer a similar sweetness, while raisins are often less expensive.

vegetable broth

🥗Healthier: homemade stock

💰Cheaper: water with seasoning

Homemade stock can be healthier, while seasoned water is a budget-friendly alternative.

In a small bowl, mix all the rub ingredients together.

Place lamb cubes in a large bowl and sprinkle on the rub mixture; stir until the meat is well coated.

Cover and transfer to the refrigerator for at least 18 and up to 24 hours.

The next day, place a heat diffuser on the burner under the tagine. Add oil and turn the heat to medium. When it gets hot, add onions and sauté for 2 minutes. Add garlic and sauté for only 1 minute.

Add the lamb cubes and stir constantly; cook for 10 minutes.

Add tomatoes concassées, stir well and cook for another 5 minutes.

Pour in 1 cup chicken broth and add brown sugar, pomegranate molasses, mint flakes, saffron, sea salt and freshly ground black pepper. Stir and increase the heat to medium-high. If desired, add ¼ cup dry fruits of your choice.

When the mixture starts simmering, cover, reduce the heat to medium-low and cook for 30 minutes, stirring often. During this time, if it needs more liquid, add a little chicken broth.

Half an hour later, remove the tagine from the heat and stir well before sprinkling on some toasted slivered almonds and fresh chopped cilantro. Serve immediately with white rice, saffron rice or couscous along with flatbread (hobz).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens