I don’t suppose the lamb tagine needs any introduction, quite possibly, Morocco’s most famous export, along with Ras El Hanout, made even more exotic and romantic by the conical shaped dishes it’s named after! Another dish I learnt in crimson Marrakech.
It’s a common misconception that tagine recipes have to be cooked in a tagine – if you don’t own one, let me put your mind at ease and say that you don’t need one to cook the recipe. Nothing magical happens in a tagine that will not happen in a heavy based, roomy casserole dish with a tight fitting lid – that condensation that the height of the tagine lid provides will still be happening in a regular dish, no secret chemical changes are at play here! Unless you are using an unglazed tagine and cooking it on hot coals, the taste isn’t going to be any different.
Please don’t be put off by the long list of ingredients, it is an extremely easy process – get everything ready, then it’s a walk in the souk! Sorry, couldn’t resist!
What to serve this Lamb Tagine with?
Bread is the staple companion to tagines in North Africa, as is cous cous. This particular recipe was made with my gravy-loving family in mind, it is quite a wet dish. So, in this instance, cous cous and any bread would be good but also rice.
And if you have some harissa handy, serve the harissa on the side as a condiment if you like your food spicy or even stir 1-2 tsp of it into the tagine just before serving.
Best to marinate the lamb overnight. And just like curries, tagines are amazing the day after, reheated gently.
For more tagine recipes, check out our Tagine Masterclass: