Lamb Tagine with Golden Raisins and Almonds
- Prep Time 0:30
- Cook Time 2:30
- 1 Comment
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 tbsp vegetable oil Pantry
- 1 lb. 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-oz. cans diced tomatoes $3
- 1/2 tsp. ground cinnamon $1.50 for 1 oz.
- 1/2 tsp ground turmeric $1.50 for 1 oz.
- 3/4 tsp each of salt and pepper Pantry
- 1 tbsp honey Pantry
- 1/4 cup golden raisins $1
- 1/4 cup blanched, slivered almonds $1
- 1 handful fresh cilantro, chopped $1 for a bunch
Total Cost of Ingredients $18.50
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.