lamb tagine with tomatoes and potatoes
(1 rating)
I bought the tagine, the pot used to cook this dish for my son about 10 years just so we could cook this Moroccan dish more authentically at home. If you don't have a tagine you may use a enameled cast iron Dutch oven that has the ribs on the lid which helps return juices to the pot.
►
(1 rating)
yield
4 serving(s)
cook time
2 Hr
Ingredients For lamb tagine with tomatoes and potatoes
-
1/2 colive oil, extra virgin
-
3/4 tspground ginger
-
good pinchsaffron threads
-
2 1/2 lblamb shoulder, cut into chunks
-
3 qttomatoes, canned, peeled tomatoes, drained and coarsely chopped
-
kosher salt
-
freshly ground black pepper
-
1 1/2 lbpotatoes, cut into medium chunks
-
1/2 cflat leaf parsley, plus extra for garnish
How To Make lamb tagine with tomatoes and potatoes
-
1Put oil and spices in a large saucepan and mix together. Add meat, turn turn few times in the spiced oil, and let marinate.
-
2Add tomatoes and salt and pepper to taste and barely cover with water, between 1/2 and 1 cup, depending on how juicy the tomatoes are. Place over medium-high heat and bring to a boil.
-
3Pour into the tagine cook, covered, for 45 minutes to 1 hour, turning the meat regularly in the sauce until the sauce is quite reduced.
-
4Add tomatoes and parsley, reduce heat to low. and simmer for another 30-45 minutes or until the meat and potatoes are done and the sauce is very thick. Serve hot with a good bread.
-
5Be careful to not use a high heat when using the tagine on a cooktop. I use a heat diffuser with mine or I have placed the tagine in the oven at 350-degrees and let the oven do the work for me.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT