Recipe: Lamb Tajine

Name: Tajine d'agneau
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 portions
Ingredients: Tajine d'agneau pour 6 personnes environ :1 kg d'épaule d'agneau fermier désossée et coupée en gros dés de 2 à 3 cm1 oignon jaune émincé50 g de raisins blonds secs de bonne origine50 g d'amandes de belle qualité émondées(peaux retirées)1/2 litre de bouillon de bœuf (préparé d'avance)1 grosse cuiller à soupe de miel de fleurs liquide1 cuiller à soupe de ras el-hanoutsel3 cuillers à soupe d'huile d'olivescoriandre fraîche

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.9/5 (54 reviews) Other dishes

Prep 15 min

Cook 50 min

Total 1h05

Servings 6 serv.

Autant de recettes de tajines que de provinces donc pour ne me fâcher avec personne voici un tajine d'agneau (ou tagine d'agneau) qui se situe au milieu de toutes les tendances

Ingredients for 6 servings

The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Africa for cooking the dish.
There are so many variations aound this recipe that in order to keep a good relationship with everyone, I will deliver a standard recipe which is in the "middle" of all trends.

For 6 persons :

1 kilogram (2.2 lb) lamb boneless shoulder, cut into 1 inch long cubes
1 sliced onion
50 grams (1.5 oz) dry raisins
50 grams (1.5 oz) peeled almonds
1/2 liter beef stock
1 large soupspoonful liquid honey
1 soupspoonful ras-el-hanout (blend of 27 different oriental spices

table salt

3 soupspoonfuls olive oil

fresh coriander leaves

Step-by-step directions

1/Heat 2 soupspoonfuls olive oil into a large cooking pan and when heated, roast in it the meat (add some salt) until browned during 2-3 minutes.

2/Add the sliced onion and gently cooked covered with a lid during 2 minutes, then add the honey, ras-el-hanout and the dry raisins, stir well then pour the beef stock

3/When the stock is boiling, control and ajust (if needed) the seasoning and let it gently cook during 50 minutes.

4/In the meantime, heat the 3rd soupspoonful olive oil into a frying pan and roast into it the almonds during 2 minutes, then drain them and keep them aside

5/Pre-heat the oven at 170°C (338°F)

6/Pour the lamb stew into your tajine pot, add the almonds and a little chopped fresh coriander leaves, cover with the tajine lid and put into the oven during 50 minutes

Serve your lamb tajine on the middle of the table, with a dish of fine "couscous".

Chef Shabi Battikh is not only a friend of mines : he is also the bright chef of the Sofitel Pal Beach hotel in Djerba (Tunisia)