Lamb Tagine

The Moroccan Tagine is both a stew and a type of cookware. Various recipes include lamb or beef, chicken or fish- and all tend to feature dried fruits and nuts as well as herbs and vegetables. While I don’t have the traditional tagine vessel, my big ol’ pot did just fine and produced some excellent flavors! Put in the preserved lemons I made previously, made some wanna-be labneh, and even got creative with naan - there’s no yeast in our stores ya’ll!

-5# lamb, mostly trimmed and cut into 2” (ish) cubes

-salt

-oil

-1 yellow onion

-3 tablespoons fresh ginger, minced

-6 garlic cloves, minced

-4 bay leaves

-1/2 cup dried apricots

-2/3 cup pistachios roasted then chopped - make some extra for topping

-3 tablespoons tomato paste

-2 teaspoons cinnamon

-2 teaspoons cumin

-1 teaspoon chili flakes

-1 teaspoon turmeric

-1/2 teaspoon cardamom

-red onion

-mint

-preserved lemon

Tagine:

Trim and cut lamb into 2” (ish) pieces. Thoroughly dry, then salt. Let sit uncovered in fridge for at least an hour - overnight is fine. 

Whirl some oil in your big pot, brown lamb (remember to not crowd that pan girl). 

Add in onion, ginger, garlic, bay leaves, apricots, and pistachios and let cook about 3 minutes.

Mix in tomato paste, cinnamon, cumin, chili flakes, turmeric, cardamom, and lamb - add in 5-6 cups water. 

Bring to a boil, cover so a small vent is made and air can escape - cook for about 75 minutes.

Add salt to taste.

Mint Salad:

-Thinly slice red onion (about a half is in the video)

-Chopped mint (about 1/2 a bunch)

-Minced preserved lemon (half)

Wanna-be Labneh:

-goat cheese and plain greek yogurt mixed - delish!