I have to say that this recipe is one of my very first Moroccan ones. The dish is full of flavors and textures with a sweet accent. In case you like to experiment in the kitchen then this recipe is perfect for you. It is made from lamb loin chops, dates, raisins and pomegranate seeds and goes best with the couscous. Have fun cooking and enjoy 🙂
Moroccan Lamb Tajine the best recipe
Moroccan Lamb Tajine the best recipeCourse: Dinners, Lunches, Recipe bookCuisine: MoroccanDifficulty: Medium
Moroccan Lamb Tajine dinner recipe
4 lamb loin chops (these are mini T-bone steaks)
6 cloves of garlic
5cm piece of fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons of butter
1 large onion
Pinch of saffron
1/4 teaspoon of cayenne pepper
1 tablespoon of tomato puree
1 whole cinnamon stick
2 teaspoons of grated ginger
6-10 pieces of dates
20g of raisins
Seeds from 1/2 of pomegranate
Coriander leaves for garnish
Salt & Pepper
- Soak the raisins in a hot water for at least 30 minutes. Deseed the dates and chop roughly. Peel the onion and the garlic and chop finely. Grate the fresh ginger and take our the seeds from the pomegranate. Set aside.
- Cut off all the excess fat from the lamb chops and season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over the meat. Leave at room temperature to season for at least an hour or wrap in a foil and refrigerate overnight.
- Heat up the bottom of the Tajine over medium-high heat. Add two tablespoons of butter, saffron, cayenne pepper and a pinch of salt. Cook for 5 minutes or until softened. Stir in the tomato puree and cook for another 1 minute. Lower heat to medium, add seasoned lamb chops and cook with onions until meat and onions are lightly browned (around 10 minutes). Turn the meat from time to time.
- Preheat your oven to 200°C.
- Add to the meat the whole cinnamon, dried ginger and the chopped dates, stir. Pour over with water so the meat is almost fully covered. Bring to a simmer and then cover with the lid.
- Place into the oven and bake for 30 minutes then lower the temperature to 170°C. Check the water level and add more water if it is below the meat. Bake for another 1 hour. Also, you can check the water level from time to time to prevent burning.
- Once the meat is ready, sprinkle with soaked raisins, add pomegranate seeds and chopped coriander leaves.
- Serve with couscous and enjoy 🙂