Sunday, April 13, 2014

Moroccan Lamb Tagine with Almonds and Grapes

 Tagine is both the name for the dish, as well as the clay vessel in which it is traditionally cooked. A North African staple, tagines are slow-cooked, savory stews with a variety of flavor combinations. I didn't have the recommended fluted dish, nor the coals to cook it over, so I happily resorted to my trusty green Ikea slow cooker stove-top oven. When making tagines I usually stick to two or three flavour combinations, apart from the chosen meat or fish: olive and preserved lemon, mango and prune, carrot and ginger, plum and cocoa, etc. That said, they all start with a heavy base of onions, ginger, turmeric, saffron threads (just a few! And P.S. that package reads 80 thai Baht), cardamom, cinnamon, and I like to throw some allspice in, as well. Take care when browning the meat to not dump it in all at once and make it steam. Brown a handful of pieces, scoop them out, add new fat to the pan if you've run out, and brown the next batch. Do this until all the stewing lamb (or other meat) is browned, return the onion and spice mix to the pan and then add you liquid, dried fruits, etc. and simmer on a low heat for a few hours. Add the vegetables, half an hour before serving, to get them tender. I actually added some blanched almonds during the onion phase, and so sprinkled some over-top at the end as a garnish. Serve with oily couscous and a sprinkle of chopped, fresh mint.





  1. Wow you weren't kidding about the saffron. That's actually insane

    1. Enough to last a century :) Let me know if you need a barrel.