Lamb Tagine

Lamb Tagine
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This is a traditional Moroccan dish and this recipe is as authentic as it gets (my wife from Marrakesh makes this often). The flavors and aromas from this recipe are exquisite. This recipe breaks it down into very simple steps. Using a tagine is best, but if not, a pressure cooker can also work. Below will be links and where you could find a good tagine or pressure cooker.
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
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Lamb Tagine
This is a traditional Moroccan dish and this recipe is as authentic as it gets (my wife from Marrakesh makes this often). The flavors and aromas from this recipe are exquisite. This recipe breaks it down into very simple steps. Using a tagine is best, but if not, a pressure cooker can also work. Below will be links and where you could find a good tagine or pressure cooker.
Servings Prep Time Cook Time Calories
People 30minutes 90minutes 838kcalPerPeople
Servings Prep Time
People 30minutes
Cook Time Calories
90minutes 838kcal
Ingredients
Units:
Ingredients
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Instructions
  1. It's very important to clean the lamb before cooking using fresh lemon or lime juice and salt. First rinse the lamb with cool water. Generously cover the lamb in salt. Cut the lemon into quarter and lightly scrub the lamb with the inside of the lemon for a couple of minutes. Finally rinse the lamb with cool water again.
  2. If using ELECTRIC STOVE: Place the tagine directly on the cooktop on low heat. If using GAS STOVE: You need to use a diffuser. Place a cast iron skillet on the gas burner and then the tagine on the skillet on low heat. Add the olive oil and the garlic. Lightly stir the garlic until it begins to brown. Raise the heat slightly to Low-Medium. Lightly season the lamb chops with salt and pepper and place flat into the tagine. Let the lamp chops sear for a few minutes until lightly browned then flip over.
  3. Now add the diced onion. Let as much of the onion fall onto the tagine surface in between the pieces of lamb -but if there's a few pieces on top, that is perfectly fine. Let that cook uncovered for a couple of minutes. Add the parsley and cilantro. Cut the pickled lemon into 1" pieces and add as well. Add only a couple of ounces of water.
  4. Now add the remaining spices on top of the dish so it should resemble the main image.
  5. Next you should cut the potato into 1" cubes and no bigger. Add them on top of everything. Then add the green olives on top of them and it should look like the image below. Carefully add the remaining water by pouring it on the side and not washing the seasoning off of the lamb. Cover with the lid and LEAVE ALONE for at least one hour.
  6. When you check to see if it's done, try a piece of potato. If potato is soft, then the dish is ready and you can turn off the heat and enjoy. If not, continue to cook covered until potatoes are fully cooked.
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