Recipe: Lamb tajine

Name: Lamb tajine
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.2 lb (1 kg) lamb shoulder, boned and cut into large dice of 2 to 3 cm; 1 yellow onion, sliced; 1.75 oz (50 g) good quality dried blond raisins; 1.75 oz (50 g) quality almonds, blanched (skins removed); 1/2.1 qt (2 litre) beef stock (prepared in advance); 1 large tablespoon of liquid flower honey; 1 tablespoon ras el-hanout; salt; 3 tablespoons olive oil; fresh coriander

By AFTouch-Cuisine 4.88/5 (56 reviews) · 🍳 24 made it

Prep 15 min

Cook 50 min

Total 1h05

Servings 6 serv.

There are as many tajine recipes as there are provinces, so to avoid upsetting anyone, here's a lamb tajine (or tagine) that sits in the middle of all the different approaches. It's a recipe for those who love good food without complications, intermediate level. You'll need a casserole dish and a tajine (or a regular ovenproof dish will do). Allow 1 hour 20 minutes of cooking in total, to be made the day before or the same day, no stress.

Ingredients for 6 servings

Adjust for

servings

2.2 lb (1 kg) lamb shoulder, boned and cut into large dice of 2 to 3 cm
1 yellow onion, sliced
1.75 oz (50 g) good quality dried blond raisins
1.75 oz (50 g) quality almonds, blanched (skins removed)
1/2.1 qt (2 litre) beef stock (prepared in advance)
1 large tablespoon of liquid flower honey
1 tablespoon ras el-hanout
salt
3 tablespoons olive oil
fresh coriander

Step-by-step directions

1 In a large casserole dish, heat 2 tablespoons of olive oil. When it's nice and hot, add your diced lamb, season with salt and brown it well without burning (2 to 3 minutes).

2 Add your sliced onion and sweat it covered for 2 minutes, then add the honey, ras el-hanout, and dried raisins. Stir well and pour in your beef stock.

3 Bring to a boil, check the seasoning and cook gently for 50 minutes.

4 Meanwhile, in a frying pan, heat the last tablespoon of olive oil and add the almonds. Color them (about two minutes) then drain them on paper towels and set aside.

5 Preheat your oven to 340°F (170 °C) (gas mark 5-6).

6 Pour your lamb mixture into your tajine dish, add the almonds and a little fresh chopped coriander, then place in the oven for 30 minutes. Set your lamb tajine in the center of the table and serve with a bowl of fine semolina grains. You can of course replace the lamb with beef, but personally, I find that lamb or mutton pairs better with this dish.