Our Lamb Tagine

There is a tiny part of me that isn’t ready to let go of winter just yet. March is a weird month here in Beziers. It’s not beach sunbathing weather yet there are days when nothing but shorts and a sweatshirt will do, yet it doesn’t feel like salad season either.

This lovely dish is a firm guest favourite during late winter/early spring and will keep you warm while you wait for the warm summer sun to shine through. It’s a delicious Moroccan lamb tagine, which is technically a “spring” dish. What is a tagine? It’s a North African “stew” that is simmered in a special pot. The pot itself is called a tagine. It’s an interesting vessel with a conical lid which allows for less steam loss. Less steam loss means you don’t have to add as much liquid in the first place, which concentrates the flavours. The stew itself consists of a meat, paired with fruits and nuts.

As it turns out, you don’t actually have to use a tagine. I have three somewhere (see a previous post about useless items I purchase but never use…), so I turned to my trusty over top casserole dish with its tight fitting lid. It worked wonderfully. Lamb pairs beautifully with dried fruits. It’s full of dried plums, cilantro, turmeric, and pearl onions. The dried plums disintegrate to form a splendid, slightly sweet sauce that coats the lamb perfectly. The pearl onions add a nice contrast. The dish can be served with whole wheat couscous or even quinoa and topped with chopped almonds for a bit of crunch. Add more cilantro or fresh mint for a burst of freshness. Traditionally preserved lemons can be served alongside.

Olive oil

1 medium white onion, chopped

500g lamb stew meat, cubed

10 saffron threads (optional) broken with a mortar and pestle or with your fingertips

2 tablespoons honey

300g stock (beef or lamb)

1/2 teaspoon ground turmeric

1-inch piece of whole cinnamon or 1/4 teaspoon ground

pinch of nutmeg or mace

Handful dried prunes chopped, dried apricots also work well if you prefer.

100g chopped cilantro

15 frozen (or fresh) pearl onions

fresh mint or more chopped cilantro, and chopped toasted almonds to garnish

Heat a couple tablespoons of olive oil in an oven top dish. Always use a paper towel to pat your meat dry before browning it– you will get a wonderful colour this way. Season the lamb with a sprinkle of sea salt and cracked black pepper. Brown your meat in two batches, so the pan does not get overcrowded. Make sure to let the meat develop a nice dark colour. Add more olive oil, as needed.

Remove the meat from the pan. Add a bit more olive oil to the pan, (and even a splash of the stock, if there is a lot of colour on the bottom) and brown the chopped onion. After a few minutes, add the lamb, turmeric, cinnamon, nutmeg, saffron, cilantro, prunes, and honey. Sauté for about one minute, then add the remainder of the stock. Cover and bring to a boil then turn the heat down to a minimum and close lid for about 3 hours. When it seems done, add the pearl onions so they heat through, about five minutes. Garnish with chopped cilantro or mint and chopped almonds.

If you have any currents/raisins etc. left over from the holiday season feel free to use them in here.