Tagine Of Lamb with Carrots
Morocco is a land of fragrant tagines, redolent of aromatic spices. This Tagine of lamb with carrots can be cooked on the stovetop, in the oven or in a tagine. The simplicity is, there is no need to brown the onions and meat.
Serves: 4 – 6
Preparation time: 10 minutes + marinating if desired
Cooking time: 1 ½ – 2 hours
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger
I teaspoon ground coriander
½ teaspoon ground cinnamon
Pinch saffron threads
1 tablespoon (20 ml) extra virgin olive oil
1kg boneless lamb forequarter or shoulder, cut into large pieces
1 medium (150g) onion, sliced thinly
2 stems fresh flat-leaf parsley
2 stems fresh coriander, plus extra leaves
250g small carrots, peeled, cut in half lengthways & crossways
145g zucchini cut in half lengthways & crossways
12 (40 g) olives
1 tablespoon thinly sliced preserved lemon
- Pre-heat oven to 160’C (140’C fan-forced).
- Combine the salt, pepper, ginger, coriander, cinnamon and saffron in a large bowl with the oil and ¼ cup (60 ml) water or ½ cup (125 ml) if cooking on the cooktop. Add the lamb, stir until lamb is well coated in spice mixture. If you have time you can marinate the lamb, covered, in the fridge for up to 24 hours.
- Place the onion into a tajine, shallow flameproof casserole dish or large shallow saucepan, then place the lamb on top. Add the parsley and coriander and bring to the boil. Cover and place in the oven (or simmer on low on the cooktop) for 1 – 1 ½ hours or until lamb is almost tender.
- Remove the parsley and coriander and add the carrot to the tajine. Cover and cook for a further 15 minutes, then add the zucchini and cook for a further 15 minutes or until the carrot is tender.
- Stir through the olives and preserved lemon.
- If you are using a tagine to cook in, this can also be the serving dish. Otherwise transfer lamb and vegetables to a serving dish using a slotted spoon. Garnish with the olives and lemon rind. Taste the sauce and adjust seasoning if necessary. Pour the sauce over the lamb and carrot and serve hot with bread to mop up the juices
Lyndey’s Note: A tagine is an earthenware cooking vessel with a tapered lid. It is also the name given to dishes cooked in this vessel.