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African Lamb Tagine
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5 from 3 votes

African Lamb Tagine

If you like to experiment in the kitchen with new ways of cooking and definitely new flavors, this African Lamb Tagine is the perfect dish to make!
Prep Time15 minutes
Cook Time50 minutes
Passive Time1 day
Total Time1 day 1 hour 5 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: African, Moroccan
Keyword Dairy Free, Dinner Party, Gluten Free, Holidays & Events, Lamb, Low Sodium, One Pot Meals, Tagine

Ingredients

RUB

  • 1/2 tbsp. smoked paprika
  • 1/2 tbsp. ground cumin
  • 1/2 tbsp. ground ginger
  • 1/2 tbsp. ground sumac
  • 1/2 tbsp. ras el hanout
  • 1 tsp. ground turmeric
  • 1 tsp. ground cinnamon
  • 1/8 tsp. cayenne pepper, or more to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)

TAGINE

  • 1 1/2 lbs. lamb shoulder (substitute chicken), cut into bite size pieces
  • 1 1/2 tbsp. olive oil tips & tricks
  • 2/3 cup red onions, finely chopped
  • 3 large cloves garlic, pressed
  • 1 cup plum tomatoes, washed, seeded and diced
  • 2 cups low-sodium chicken broth, or more as needed
  • 2 tbsp. brown sugar, such as demerara
  • 1 tbsp. pomegranate molasses see Recipe
  • 1/4 tsp. Moroccan mint flakes, or more to taste
  • 1/2 tsp. saffron threads, crumbled
  • 1 pinch ground Himalayan sea salt
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/4 cup raisins, sultanas, currants, figs, dates or apricots *optional
  • 1/3 cup toasted slivered almonds, for garnish tips & tricks
  • 1 tbsp. chopped cilantro, for garnish tips & tricks

Directions

RUB

  • In a small bowl, mix all the 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.

TAGINE

  • 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, 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).