Lamb Tagine with Tomatoes and Potatoes

Marsha Gardner


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.

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2 Hr


1/2 c
olive oil, extra virgin
3/4 tsp
ground ginger
good pinch
saffron threads
2 1/2 lb
lamb shoulder, cut into chunks
3 qt
tomatoes, canned, peeled tomatoes, drained and coarsely chopped
kosher salt
freshly ground black pepper
1 1/2 lb
potatoes, cut into medium chunks
1/2 c
flat leaf parsley, plus extra for garnish

Directions Step-By-Step

Put oil and spices in a large saucepan and mix together. Add meat, turn turn few times in the spiced oil, and let marinate.
Add 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.
Pour into the tagine cook, covered, for 45 minutes to 1 hour, turning the meat regularly in the sauce until the sauce is quite reduced.
Add 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.
Be 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.

About this Recipe

Course/Dish: Other Main Dishes