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MoroccanAuthentic Cuisine

Lamb Tagine with Vegetables

Serves 6 Entree meat, tagine

Lamb Tagine with Vegetables

Lamb tagine with vegetables is a mainstay of Moroccan midweek dining, a comforting dish that gathers family around the table with its hearty, nourishing promise. This particular version, featuring a medley of onion, tomato, carrot, zucchini, and potato, reflects the everyday rhythm of life, making it a staple for many households on a Wednesday evening.

The tagine's robust flavors unfold with each bite, as the tender lamb melds with the warmth of ginger, turmeric, and paprika. Each vegetable contributes its own texture, while fresh cilantro brightens the dish with a hint of freshness. This is a meal meant to be savored slowly, spooned directly from the communal pot and enjoyed with those you hold dear.

Ingredients

  • 1.4 kg (3 lb)lamb, chunks
  • 2onions
  • 3tomatoes
  • 3carrots
  • 2zucchini
  • 2potatoes
  • 1 tspginger
  • 1 tspturmeric
  • 1 tsppaprika
  • 1 bunchfresh cilantro
  • 3 tbspolive oil
  • 1 1/2 tspsalt

Method

  1. Peel and slice the 2 onions into thin rings. In a large, heavy-bottomed pot or traditional tagine, spread the onion slices evenly to form a bed. Drizzle 3 tablespoons of olive oil over the onions, ensuring they are well-coated. Sprinkle 1 teaspoon of ginger, 1 teaspoon of turmeric, 1 teaspoon of paprika, and 1 1/2 teaspoons of salt evenly over the onions. This layer will infuse the lamb with flavor as it cooks.
  2. Nestle the 1.4 kg (3 lb) lamb chunks onto the bed of onions, ensuring they are in a single layer for even cooking. Chop the 3 tomatoes into quarters and scatter them over the lamb. Add a small splash of water, just enough to prevent sticking and help create steam, which will tenderize the meat.
  3. Cover the pot with a tight-fitting lid and bring the heat to medium-high until you hear a gentle simmering sound. Once simmering, reduce the heat to low and let it cook for 50 minutes. This slow cooking allows the lamb to become tender and absorb the spices.
  4. While the lamb is simmering, peel and cut the 3 carrots and 2 potatoes into thick slices. Cut the 2 zucchini into similar-sized pieces. After the initial 50 minutes of cooking, arrange these vegetables around the lamb in the pot, creating a colorful ring.
  5. Cover the pot again and continue cooking on low heat for another 30–40 minutes. Check the doneness by piercing a piece of carrot with a fork; it should be tender but not falling apart. The lamb should be succulent and the vegetables should have absorbed the flavors of the spices.
  6. If the sauce is too thin, remove the lid and increase the heat slightly to allow it to reduce. Stir occasionally to prevent sticking. The sauce should thicken slightly and coat the back of a spoon.
  7. Chop the bunch of fresh cilantro and sprinkle it generously over the dish just before serving. This will add a fresh, aromatic finish to your tagine. Serve directly from the pot, allowing everyone to enjoy the fragrant steam and vibrant colors.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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