You don’t need a Tagine to make Tagine! For this classic Moroccan dish, a large heavy bottomed pot or Dutch Oven will work just fine. This fragrant, tender stew is great over couscous or basmati rice.
What You’ll Need
3 lbs boneless lamb stew meat, or either sirloin chump roast or chuck shoulder roast cut into 1 ½ in pieces
1 ¾ cups Brodo signature Hearth flavor or stock
5 ounces (1 cup) madjool dates
2 tbsp extra-virgin olive oil, more as needed
2 large onions, thinly sliced
1 tsp tomato paste
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 tbsp smoked paprika
2 small cinnamon sticks
⅓ cup fresh cilantro, chopped
½ cup slivered almonds, toasted
Fresh lemon juice, to taste
What To Do
In a large bowl combine the diced lamb meat and 2 tsp salt. Set aside.
In a small pot, bring 2 cups stock to a boil. Remove from heat, add dates and let sit at least 15 minutes. Set aside.
Heat oven to 325 degrees.
In a Tagine, Dutch oven, or heavy-bottomed pot with a tight-fitting lid, warm 2 tbsp oil over medium heat. Working in batches, add lamb to pot, leaving room around each piece and cook until well browned on all sides. Transfer pieces to a plate and set aside.
Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 tbsp salt and cook until soft, about 8 minutes. Add tomato paste, cumin seeds, coriander seeds, smoked paprika, and cinnamon sticks; cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the dates, stock, and 1 tsp chopped cilantro.
Cover pot and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. Top with toasted almonds and remaining chopped cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous.
Post written by our meat & poultry buyer, Jonathan Feola.