Lamb Tagine

Tagine dishes are slow-cooked at low fire, resulting in tender meats and flavorful sauces.

Tagine dishes are slow-cooked at low fire, resulting in tender meats and flavorful sauces. This dish is guaranteed to be good to the very last bite.

Lamb Tagine

Cyrille Soenen of Crowne Plaza Galleria Manila
Tagine dishes are slow-cooked at low fire, resulting in tender meats and flavorful sauces.
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 45 minutes
Course Main Dishes
Cuisine Others
Servings 4-8

Ingredients
  

Lamb Tagine

  • 2 kilos lamb use shoulder part
  • 1 liter beef stock
  • 2 cups raisins
  • 1 tablespoon almond flakes
  • 6 pieces lemon blanched then rubbed and packed in rock salt overnight
  • 4 cloves Garlic
  • 6 medium onion sliced
  • 1 piece cinnamon stick
  • 1 tablespoon cumin seeds
  • 1 bundle coriander
  • 1 piece bouquet garni

Instructions
 

  • Grill lamb then let cool for a couple of minutes.
  • Place grilled lamb together with the lamb jus in a stockpot.
  • Add raisins, almond flakes, and lemon (without the salt).
  • Place garlic, onion, cinnamon stick, cumin, and coriander in a cheese cloth then tie together and drop in the lamb jus or beef stock with the bouquet garni.
  • Braise mixture for 3 and a half hours in an oven set at 300ºF.
  • Take out bouquet garni and cheese cloth with spices. Serve hot with candied lemon as garnish if desired.
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