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Ingredients
- For the Lamb:
2 pounds of boneless leg of lamb, or preferably Lamb shoulder, cut into 2 inch cubes. Weight of the meat should be 2 pounds after trimming some fat off.
1 tbsp olive oil for lamb marinade, and 1 tbsp for the browning
1 tsp ras el hanout spice mix
1 tsp sea salt
1/2 tsp pepper
- For the tagine:
1-2 tbsp olive oil (depending how much fat is left in the pan after browning lamb)
2 onions, finely diced
4 minced garlic cloves
2 tsp ras el hanout spice mix
2 tsp freshly grated ginger
1 large cinnamon stick
1 bay leaf
1 tbsp tomato paste
1 tbsp harissa paste
1 tsp sea salt
2 cups chicken stock or water
1/2 cup dates, halved
Zest of one lemon
Garnish with toasted slivered almonds, fresh chopped cilantro and parsley, and optional-sliced rind of preserved lemon
Directions
- Mix lamb chunks with salt, pepper, ras el hanout and olive oil. Let sit until you get the ingredients for the tagine ready. Set aside.
- In a large shallow dutch oven, heat the oil. Add the lamb chunks, browning them all over very well. Remove to a plate and set aside.
- In that same pan, heat the oil. Add the finely chopped onions, and cook until translucent, a few minutes.
- Next, mix in the garlic, ginger and spices, and whole spices, including the salt, tomato paste and harissa paste. Stir until everything is well coated. One minute or so.
- Add the chicken stock or water. Bring to a boil. Lower heat to a simmer, add the lamb with its juices back in. Cover and place in a 350 degree oven for about 1 hour and a half to 2 hours if shoulder. If it’s boneless leg of lamb pieces, cook for much shorter. Start checking tenderness at 30 minutes.
- Check liquid once. If its evaporating quickly, add about 1/2 cup more.
- When almost done, add in the dates and cook until lamb is done.
- Garnish with lemon zest, parsley and cilantro, optional preserved lemon rind, and toasted slivered almonds.
- Sauce will thicken over time, but if it is too thin, you can simmer it uncovered to thicken. If using lamb leg, remove the pieces, simmer the sauce, the place the lamb back in.
Serve with moroccan bread (khobz) and Couscous. Enjoy!
