Description
This Lamb Tagine is a rich and aromatic Moroccan-style stew featuring tender lamb pieces slow-cooked with warm spices, butternut squash, and chickpeas. Infused with Ras el Hanout and cumin, it delivers complex flavors in a comforting, hearty dish perfect for a cozy family meal.
Ingredients
Meat and Stock
- 2 tsp Olive oil
- 900 g Lamb pieces (Cut into 4cm pieces)
- 500 ml Lamb stock
Aromatics and Spices
- 1 Onion (Peeled and finely chopped)
- 3 Garlic cloves (Peeled and crushed)
- 2 tsp Fresh ginger (Peeled and finely chopped)
- 2 tsp Cumin seeds
- 3 tbsp Ras el hanout spice mix
Vegetables and Legumes
- 500 g Butternut squash (Peeled and cubed or frozen)
- 400 g Chickpeas (Tinned, drained and rinsed)
Thickening and Garnish
- 2 tbsp Cornflour (if needed)
- 25 g Flaked almonds
- 20 g Fresh mint (Finely chopped, optional)
Instructions
- Brown the meat: In a heavy saucepan, heat half of the olive oil over medium heat. Add the lamb pieces in batches and brown them evenly on all sides. Once browned, remove the lamb and set aside.
- Sauté the aromatics and spices: Add the remaining olive oil to the empty pan and reduce the heat to low. Add the finely chopped onion, crushed garlic, chopped ginger, cumin seeds, and Ras el Hanout spice mix. Cook gently for 10-15 minutes, stirring occasionally, until the mixture becomes sticky and fragrant.
- Add meat and stock, then slow cook: Return the browned lamb to the pan and pour in the lamb stock. Cover the pan with a lid and simmer on low heat for 1.5 to 2 hours, until the lamb is nearly tender and the flavors have melded.
- Add squash and chickpeas: Stir in the cubed butternut squash and drained chickpeas. Cover again and cook for a further 30 minutes until the squash is soft. If you prefer a thicker sauce, mix the cornflour with a little of the cooking liquid to make a slurry, then stir it back into the tagine. Cook for a few more minutes until the sauce thickens.
- Finish and serve: Give the tagine a good stir, ensuring the meat is very soft. Serve hot, garnished with flaked almonds and freshly chopped mint if desired.
Notes
- Ras el Hanout is a North African spice blend commonly available in stores or can be homemade using spices such as cinnamon, cloves, ginger, coriander, and turmeric.
- Cornflour is optional and only used if you prefer a thicker sauce consistency.
- For added depth, lamb stock can be substituted with beef or vegetable stock if desired.
- This dish can be made a day ahead; flavors intensify after resting overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
