Lamb Tagine with Golden Raisins and Almonds
- Prep Time 0:30
- Cook Time 2:30
- Estimated Cost $18.50
- 10 Comments
Tagines were the original Crock-Pots—the very first “set-it-and-forget-it” appliances. Tagines (the name for both the stew and the dish it’s cooked in) hail from Morocco, but their popularity now spans worldwide—and for good reason: cooking meat over low heat for long periods of time in flavorful spices and liquid yields a tender, aromatic result. The cone-shaped top on traditional tagines helps in this, promoting the return of all condensation to the bottom, allowing the stew’s ingredients to cook evenly.
Don’t worry if you don’t have a tagine though—you can also cook this in a dutch oven or other large pot with a fitted lid.
Note: Remember to buy your raisins and almonds in the bulk section for the best prices.
- 1 tablespoon vegetable oil Pantry
- 1 pound boneless lamb stew meat (cut into 1" pieces) $7
- 1 red onion, halved and sliced $0.50
- 2 cloves garlic, chopped Pantry
- 1 1" piece ginger, peeled and grated $0.50
- 1 red bell pepper, seeded and cut into 2" strips $1
- 2 carrots, peeled and chopped into coin $0.50
- 2 15-ounce cans diced tomatoes $3
- 1/2 teaspoon ground cinnamon $1.50 for 1 oz.
- 1/2 teaspoon ground turmeric $1.50 for 1 oz.
- 3/4 teaspoon each of salt and pepper Pantry
- 1 tablespoon honey Pantry
- 1/4 cup golden raisins $1
- 1/4 cup blanched, slivered almonds $1
- 1 handful fresh cilantro, chopped $1 for a bunch
Recipe Serves 4
- Heat oil in a dutch oven or tagine over medium-high heat. Brown the lamb on both sides, working in batches if necessary. Place browned meat on a clean plate and set aside.
- Reduce heat to medium and add the onions and garlic to the pan (there should be enough fat left from the meat to cook them, but if not, add a touch more oil).
- Cook, stirring occasionally with a wooden spoon, until onions begin to wilt.
- Add the ginger, bell pepper, carrots, diced tomatoes and 1/2 cup water.
- Stir in the cinnamon, turmeric, salt, pepper, honey and raisins.
- Return the lamb to the mixture, stir well to combine, and cover. Reduce heat to medium-low and cook, undisturbed, for 2 1/2 hour, or until lamb is very tender
- Serve in bowls, plain or over rice/couscous/quinoa, garnished with the almonds and chopped cilantro.
- Other good toppings are harissa (or other hot sauce), plain yogurt and/or chopped kalamata olives.