Lamb Tagine

Hey guys! Welcome back to Foodie60. Today we are making Lamb Tajine. Its a Moroccan dish named after the earthenware Tajine. Tagines are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or dry fruits and spices. Its traditionally made with Lamb or Mutton. They cook various other things in tagines with couscous and beef. But Lamb is heavily consumed because of its Muslim culture. Since it is a stew, I chose a tough cut of the lamb- the shoulder. the shoulders of the lamb are constantly used as they walk. I bought the meat from a Halal butcher shop near my house. They buy the goat from Ontario Lamb Company. Halal is often used in reference to foods and drinks, i.e. foods that are permissible for Muslims to eat or drink under Islamic Shariʻah (law). This lamb shoulder cost $10 for 5lbs. Lamb shoulder is a tough cut which should have moist cooking method.

Lamb Tagine

1kg lamb shoulder cut into 100g pieces

1g saffron in 50ml milk

400g onions chopped

3 garlic cloves, chopped

1 litre vegetable oil

50g butter

150ml water

100g flaked almonds to garnish

For spice mixture: 

1tsp ground cinnamon

1/2tsp turmeric

1 tsp salt

1tsp pepper

Dried fruits:

100g apricots

100g prunes

4 cinnamon sticks


Put the lamb in tagine dish. mix the lamb in the spice mixture. add saffron to it. Over medium heat add onions, garlic , oil butter and water. cover and cook for an hour. after 30 mins, mix dried fruits and cinnamon sticks in a bowl and let it cook it for 30 mins.

Add dried fruit mixture to the lamb into the tagine and surround it with dried fruits. Sprinkle almond flakes for garnish.

Hope You all enjoy the dish!!20160527_165338



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