I love Lamb, especially at Easter. I have been making it every year since we first got married, almost 20 years now! What began as a herbed roast meal has evolved into a must more hands off approach- slow cooked Moroccan Style Lamb Tagine.
Tagine refers to a specific style of clay pot, common for cooking in North Africa. My version of Tagine is my very simplified version using a Dutch Oven, inspired by the beautiful flavors of Morocco.
I cooked this over the weekend on Instagram Live with my little Brother Johnny. It was really fun to prep this step by step with him, a little moment of connection in the business of life
I recommend to prep this early in the day, or a day in advance. Giving more time for the flavors to soak in and fully flavor your lamb.
Ingredients:
serves 6-8 persons
Spices
1tsp Cinnamon
1Tbsp Cumin
1Tbsp Coriander
2tsp Sumac
Leg of Lamb 3 lb
(I prefer bone removed)
Fresh Parsley, 1 handfuls
Fresh Dill, 1 handful
Red Onion x2
Garlic x1 head, cloves peeled
Preserved lemon x2
Harissa 2-3 Tbsp
Carrots 3-5
Dried Apricots, about 12
Hulled Pistachios, 1/2 cup
Chick peas x1 can
Chicken stock x 3 cups
2 Lime Leaves
Salt and Pepper
More parsley and dill for garnish
Method:
- Using a Food Processor or Vitamix, blitz together together 1 of the Onions, all the Garlic cloves, the Parsley and Dill, 1 preserved Lemon, 2-3 Tbsp Harissa ( depending on its spice level) and all of the Spices . Blitz this together into a rough salsa consistency, try not to puree it.
-Spread the Onion mixture all over the Lamb, inside and out.
-Roughly chop the Carrots, remaining Onion, and preserved Lemon. Place 1/2 of these in the bottom of your Dutch Oven, and then place the Onion Smothered Lamb on top of the Carrots etc. Tuck the rest of the Carrots, Onions, Lemon in the pot around the sides of the Lamb.
-Add now add in the Chick Pease, Lime Leaves, Apricots and Pistachios. This can now be cooked immediately or marinate in the fridge for up to 48 hours.
-When you are ready to cook, Preheat the oven to 350 degrees add in 3 cups of Chicken Broth. With the lid on the Dutch Oven, cook for 3 hours. At 3 hours, remove the lid and turn the oven up to 400. Continue to cook the Lamb for a further 30-40 mins until the liquid has thickened and the Lamb falls apart when pulled with a fork.
NOTE: if you are using Bone-In Lamb your cook time will be a bit longer. You will have to feel it out, just pull it with a fork and it doesn't fall off the bone give it a bit longer with the lid on in the oven.
Transfer to a platter and serve with Tabouli Salad, Rita Yogurt Sauce and Focaccia Bread.
