Tender Lamb Tagine Recipe with Tangia and Pumpkin
EQUIPMENT
- Wide medium size pot with a lid
INGREDIENTS
Meatballs:
- 1 pound/500 grams lamb meat, coarsely ground
- 2 onions, finely chopped (preferably in a food processor) and strained
- 2 tablespoons bread crumbs
- ½ teaspoon Baharat
- ½ teaspoon cumin
- 1 teaspoon paprika
- 1 pinch cinnamon
- 1 teaspoon baking powder
- 1 egg
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Tangia and Pumpkin:
- 5 onions, thinly sliced
- 2 cups pumpkin, cubed
- 4 tablespoons sugar (adjust to taste)
- 2 tablespoons date syrup
- 1 cup black raisins
- 1 cup dried apricots
- ½ teaspoon ground black pepper
- 1½ teaspoons coarse salt
- 2 cinnamon sticks, or â…“ teaspoon of ground cinnamon
- 1 cup water
- â…“ cup oil
INSTRUCTIONS
- Mix all the meatball ingredients in a bowl and set aside.
- Heat up the oil in a wide pot and fry half of the onions until golden brown. Allow them to cool slightly and add them to the meat along with the oil. Start sautéing them, adding 1/4 cup of water every few minutes and stirring until the onions acquire a brown color.
- Add oil and brown sugar to the pot and sauté for another minute. Add the meatballs and pumpkin cubes to the pot and sauté for 5 minutes on each side. Add date syrup and dried fruits (optional) to the pot, cover, and simmer for 10 minutes. Finally, add 1½ cups of boiling water, reduce the heat, cover, and simmer for approximately 30 minutes.
MY NOTES
This lamb tagine recipe combines perfectly seasoned meatballs made with coarsely ground lamb, fragrant spices like Baharat, cumin, paprika, and a touch of cinnamon. The meatballs are cooked to perfection with caramelized onions, creating a rich and savory base. A delightful twist is the tender pumpkin cubes, creating a harmonious blend of flavors. The sweetness of the pumpkin is enhanced by a hint of date syrup, while black raisins and dried apricots add a delightful touch of sweetness and texture.
FAQ
What cut should I use for a lamb tagine recipe?
Lamb shoulder: This cut is excellent for tagine due to its rich flavor and ability to become tender and juicy when cooked slowly. It has a good amount of fat and connective tissue, which adds to the dish’s flavor and succulence.
Lamb shanks: Lamb shanks are another fantastic option for tagine. They have a good amount of meat and bone, which adds depth of flavor to the dish as it simmers. The slow cooking method helps break down the collagen in the shanks, resulting in tender, falling-off-the-bone meat.
Lamb leg: Although lamb leg is commonly used for roasting, it can also be utilized in a tagine. It is a leaner cut compared to shoulder or shanks, but it can still yield delicious results when cooked low and slow. To prevent the meat from drying out, it’s important to ensure there’s enough liquid in the tagine.
What does tagine mean?
Firstly, “tagine” refers to a traditional Moroccan cooking vessel that consists of a shallow, wide-bottomed dish with a conical or dome-shaped lid. This clay or ceramic pot is specifically designed to slow-cook food, allowing the flavors to meld together while retaining moisture.
Secondly, “tagine” also refers to the dish prepared in this cooking vessel. It is a slow-cooked stew that typically includes meat (such as lamb, chicken, or beef), along with an array of vegetables, aromatic spices, dried fruits, and sometimes nuts. The dish is named after the pot in which it is traditionally cooked.
What do you eat this lamb tagine recipe with?
Couscous: A common choice to serve alongside this lamb tagine recipe is fluffy couscous. It provides a neutral base that absorbs the flavorful sauce of the tagine.
Bread: Moroccan bread, such as khobz or msemen, is another fantastic accompaniment. The bread can be used to scoop up the tender lamb and soak up the delicious sauce.
Rice: Fragrant basmati rice or Moroccan saffron rice can be a delightful pairing with lamb tagine. The fluffy grains of rice complement the rich flavors of the dish and provide a satisfying contrast in texture.
Quinoa or Cauliflower Rice: For a lighter and gluten free option, you can serve lamb tagine with quinoa or cauliflower rice. These alternatives offer a nutritious twist and work well for those following specific dietary preferences or restrictions.
Salads: To add freshness and balance to the meal, consider serving a side salad alongside lamb tagine. A simple Moroccan salad with tomatoes, cucumbers, onions, and fresh herbs dressed with lemon juice and olive oil can provide a refreshing contrast to the rich flavors of the tagine.
