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–+ servings
5 from 4 votes

Lamb Tagine

lamb tagine with carrots and potatoes
Lamb Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced flavor. You will see an array of seasonings in this stew that sets it apart from anything you've probably tried, like cinnamon and cardamom. It is a comforting, cozy meal that pairs perfectly with plain couscous or rice.
Serves 4 people
Prep Time:20 minutes
Cook Time:2 hours
Total Time:2 hours 20 minutes
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Ingredients

  • 2 lbs Boneless American Lamb Shoulder, cut into small to medium cubes

Lamb Marinade

  • 1 tbsp Chili Powder
  • 1 tbsp All Spice
  • 1/2 tbsp Turmeric
  • 1/2 tbsp Smoked Paprika
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Cumin
  • 1/2 tbsp Coriander
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cloves
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 Garlic cloves, minced
  • 5 Cardamom Cloves
  • 1 Cinnamon Stick

Other Ingredients

  • 1 Large Red onion, finely chopped
  • 1 cup Natural Delights Medjool Dates about 10 pieces, Dried prunes work great here too
  • 2 Large potatoes, peeled, and cut into 2 inch cubes
  • 2 Carrots, chopped
  • 6 cups Veggie Stock

Garnish

  • 1/4 cup Fresh mint, roughly chopped
  • 1/4 cup Fresh Cilantro, roughly chopped or you can do either or.

Instructions

  • Wash each piece of lamb thoroughly under cold water.
  • Add the lamb to a pot over high heat and season with all the spices under marinade ingredients. Sear the meat for 5 minutes on each side until it has a brown crust. To achieve this the pot must be hot. Cover with a lid for 10 after browning is achieved. This will allow juices to form.
  • Add the red onion and garlic to the mix and cover for about 20 minutes. At this point, more juices will be forming.
  • Then add the dried prunes or dates and let that simmer for 5 minutes.
  • Lastly, add the potatoes and carrots. Cover the veggies and meat with your stock of choice. Add the cinnamon stick and cardamom pods at this point. Cover and let this simmer on medium heat for at least 2 hours.
  • Check back on it then and see if the meat is tender. If not, cook for another 10-15 minutes until it is.
  • Last thing, garnish with the chopped mint and cilantro for freshness. Enjoy over plain couscous, rice, or bread.

Notes

*USDA recommends lamb reach an internal temperature of 145F with a 3-minute rest.
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