Lamb and figs spicy tagine
- Lamb - leg bone in, 2.3 kg (5 lbs) approx
- Spice mix
- curry (Madras or Rogan Josh) - 4 teaspoons
- black pepper - 1 teaspoon, crushed with a mortar
- cumin - 3 teaspoons
- coriander - 3 Tablespoons, crushed
- Crushed Red pepper - 2 teaspoons
- Smoked Paprika - 1 Tablespoon
- Cayenne pepper - 2 teaspoons
- Ginger - 1 large piece, grated
- Turmeric - 1/2 tablespoon
- cinnamon - 2 teaspoons
- Onion saute
- onion - 3 large, sliced
- garlic - 6-8 cloves chopped
- Garam Masala - 2 teaspoons
- Turmeric - 1 teaspoon
- curry (Madras or Rogan Josh) - 2 teaspoons
- cumin - powder, 1/2 Tablespoons
- Almonds - 112 gr (4 oz)
- Black figs - dried, 2 cups, cut in thirds
- Dark raisins - 112 gr (4 oz)
- Cilantro (fresh) - small bunch, chopped
- Mint - small bunch, chopped
- Extra Virgin Olive Oil
- Sea Salt
- black pepper
- ketchup - 1 Tablespoon
- honey - 1 Tablespoon
- Diced Tomatoes - 2-3 cans, 454 gr (1lb) each
- saffron - 3-4 threads
Don't get intimidated by the length of the ingredients list. This tagine is pretty easy to make, spicy with a nice sweet touch thanks to the figs and raisins.
- In a mortar, grind all the spices with a pestle. Place in a very large bowl
- Debone the lamb leg. Remove superficial fat and nerves. Cut into 3x3 cm (1.12") cubes. Put in the spice mix, stir with a wooden spoon to ensure the meat is evenly coated. Cover with a foil and put in the fridge for at least 1 hour. If you have more time (like 6 hours) that will make it even more tastier.
- Once you are ready to cook, remove the meat from the fridge.
- Heat the tagine (or dutch oven) at medium heat, add 1 tablespoon of olive oil and saute the onion until translucent. Add the garlic and the spices for the saute. Mix well and cook for 3 minutes. Remove from tagine.
- Remove the dutch oven from the heat. Clean any remaining onion/ garlic with a paper towel but don't wash it. You want to keep the flavors!!
- Add 2-3 tablespoons of olive oil and heat. Season the lamb cubes with salt and pepper. Seal the seasoned side until browned. It's easier to do it in small batches to guarantee that the lams properly sealed. Reserve in a warm platter. Repeat until you browned all the meat.
- Once you are done, add the ketchup and scrap the bottom of the tagine to recover flavors. Add the diced tomatoes and bring to boil.
- Now add the meat, onions saute, figs, almonds and raisins, saffron and honey in that order.
- Cover with the lid. If you using a tagine you won't need to add much water (or any at all). That's the beauty of this conical-shaped earthen pot, popular in Middle East and Northen Africa, it condenses the steam and returns it to the dish.
- Cook in low heat for approximately 2 hours until the meat is super tender almost as if the lamb is about to tear into pieces.
- Garnish with chopped cilantro and mint. You can serve plain cous-cous as a side dish.
Simple, easy to make spicy tagine. For those who want to experiment with Moroccan food or simply love to eat lamb in whatever shape or form possible.Add to Favourites