Spicy Lamb Tagine | Christmas Present

Tagine and Basmati Rice

Christmas now almost feels like a distant memory, and being my first one as a food blogger it seemed to make it easier - almost predictably - for family and friends to know what to treat me with by way of presents. One of such presents is what I used to conjure up this recipe - The Tagine. This was gifted to me by my Big Sis! Now I have always loved to indulge in tagines, but have never really been motivated to make it myself, because I just felt it would never turn out an epic fail. Besides it always seems to taste better when I eat out. 

Ras el Hanout

So back to my present, I decided to put this to use with a recipe that I basically put together from browsing through several recipes and by even trying to replicate the tastes of the ones I have tried out in some Moroccan restaurants. And in my opinion I believe it turned out swimmingly. I suppose the only pain was trying to get the spice mix that brings the tagine together - Ras el Hanout - which I was able to source from a recommended local shop. I have also heard great reviews about some supermarket brands of the spice mix as well, which I might try in future. 

Ingredients 

Marinade:

• 3 tbsp Fresh Rosemary
• 2 tbsp Lemon Juice
• 1 tbsp Ginger (Grated)
• 1 Garlic Clove (Crushed)
• 25ml White Wine Vinegar
• 2 tbsp Honey
• 25ml Olive Oil

Tagine:

• 300g Baby New Potatoes (peeled & halved)
• 250g Carrots (sliced)
• 1 small White Onion (coarsely chopped)
• 50g Dried dates (de-seeded)
• 75g Dried Apricots
• 60g Pitted Green Olives
• 1 tbsp Fresh Parsley (finely chopped)
• 2 tbsp Fresh Rosemary (finely chopped)
• 3 Chillies (finely chopped)
• 150ml Chicken Stock (alternative: vegetable)
• 50g Plain Flour
• 400g Chopped Tomatoes
• 125ml Rapeseed Oil (or Olive Oil)
• 1 Garlic Clove (crushed)
• 25ml White Wine Vinegar
• 1 tbsp Fresh Mint Leaves
• 25g Ras el Hanout (Tagine Seasoning)
• 550g Lamb (Neck - cut in little pieces, but with some still left on the bone)

Method

Oven Ready

Marinade:

1. Combine all ingredients is a medium sized mixing bowl, and mix together thoroughly
2. Add in the lamb pieces and mix through the marinade, ensuring to coat all over
3. Cover with a cling film and leave to marinade overnight (or at least 8 hours) in the refrigerator before cooking

Tagine:

1. Preheat oven to 150 degrees C
2. Prepare the tagine dish for use by warming it in the preheated oven for 10 minutes (This will prevent the dish from cracking upon any sudden temperature change)
3. Remove lamb pieces from marinade and drain off excess liquid
4. Sprinkle flour on a flat surface and coat the lamb all over with flour. Shake off excess flour
5. Heat rapeseed oil in a large sauce pan until very hot
6. Add in the lamb pieces and brown for 2 minutes each on all sides
7. Remove lamb pieces and set aside until needed
8. In another saucepan boil some salted water and then add in potatoes and carrots and cook for 5 minutes
9. Strain out water in a colander and set aside until needed
10. Into the same oil that was used to brown the lamb pieces, add onions and garlic and saute until softened
11. Add in chopped tomatoes, chillies and the ras el hanout. Stir and leave to simmer for about 5 minutes
12. Add in white wine vinegar and chicken stock and leave to simmer for another 5 minutes
13. Remove from heat and pour into the tagine dish
14. Layer in the lamb, potatoes, carrots, apricots, dates, rosemary, olives, spring onions and mint
15. Place the tagine dish on a low burner on low heat and simmer until it begins too boil, then transfer into the preheated oven  to cook for 2 hours
16. Remove from oven and ensure not to place the dish on a cold surface to prevent it from cracking

Tip: This can also be served with Couscous

Serves 4 - 5

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