lamb

Moroccan Lamb Tagine (or Tajine) is a traditional North African dish that has been passed down through generations. The rich flavors, aromatic spices, and succulent lamb, all cooked in a unique clay pot called a tajine, make this dish a favorite for many.

Whether you’ve tasted it on the streets of Marrakech or are new to Moroccan cuisine, this dish is sure to captivate your senses.

Is Moroccan Lamb Tagine Spicy?

While Moroccan Lamb Tagine boasts a symphony of spices, it is not necessarily “spicy” in terms of heat. The spices used, like cumin, paprika, and saffron, impart depth and richness without overwhelming the palate with heat.

However, some variations may include ingredients like cayenne pepper or harissa to add a kick. Always check the ingredients or ask the chef if you prefer a milder version.

Cooking Moroccan Lamb Tagine involves a few key steps:

1. Marination: Season the lamb with a blend of spices and let it marinate for an hour or overnight for enhanced flavor.
2. Searing: Using a tagine or a heavy-bottomed pan, sear the meat to lock in its juices.
3. Slow-Cooking: Add the remaining ingredients like fruits, vegetables, and broth. Cover the tagine and let it simmer on a low flame or in a preheated oven.
4. Garnishing: Once cooked, garnish with fresh herbs, soaked raisins, or nuts for added texture and flavor.

What to Serve with Traditional Moroccan Lamb Tagine?

Traditional Moroccan Lamb Tajine is traditionally served with couscous, a type of North African semolina granules that soak up the rich flavors of the stew perfectly. Other accompaniments include fresh bread to scoop up the savory juices, a side of mint tea, or a refreshing Moroccan salad with oranges and olives.

For a more diverse spread, consider pairing it with roasted vegetables, rice pilaf, or even a yogurt-based dip or sauce.

Are Moroccan Tagines Healthy?

Moroccan tagines, named after the earthenware pots they are cooked in, are a cornerstone of North African cuisine. These slow-cooked stews are often a medley of meats, vegetables, fruits, and a plethora of spices. But how do they fare on the health spectrum?

1. Nutrient-Rich Ingredients: Tagines often incorporate a variety of vegetables like bell peppers, tomatoes, zucchinis, and carrots. These ingredients not only infuse the dish with flavor but also pack it with essential vitamins and minerals.
2. Lean Proteins: Many tagines use lean cuts of meat, such as lamb loin chops or chicken breasts. These provide a good amount of protein without an excessive amount of fat. Additionally, there are vegetarian and vegan tagine variations that incorporate legumes like lentils and chickpeas, which are excellent sources of plant-based protein.
3. Healthy Fats: Traditional tagines might use olive oil, known for its heart-healthy fats. The inclusion of nuts, like almonds or walnuts in some recipes, adds omega-3 fatty acids, which are beneficial for heart health.
4. Beneficial Spices: Moroccan cuisine is renowned for its use of spices like turmeric, cumin, ginger, and saffron. These spices are not only flavor enhancers but also have various health benefits. For instance, turmeric has anti-inflammatory properties, and ginger aids in digestion.
5. Low in Processed Sugars: While tagines often have a sweet undertone, thanks to ingredients like dates, apricots, or raisins, they typically don’t contain high amounts of processed sugars. The natural sweetness from fruits offers a healthier sugar alternative.
6. Controlled Sodium Levels: Homemade tagines allow you to control the salt content, making it easier to create a dish that’s flavorful without being overly salty.

However, it’s essential to note the following:

• Portion Control: Like any dish, moderation is crucial. While tagines are nutritious, it’s essential to consume them in reasonable portions, especially if they contain higher-fat ingredients or are paired with bread or couscous.
• Variations: The health benefits of a tagine can vary based on its specific recipe. For instance, a tagine rich in red meat and lacking vegetables might not be as healthful as one brimming with veggies and lean protein.

In conclusion, Moroccan tagines can be a healthy addition to one’s diet, especially when made with a balance of protein, vegetables, and beneficial spices. As always, it’s essential to enjoy them as part of a varied and balanced diet.

Moroccan Lamb Tagine recipe

5 from 1 vote

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookCuisine: MoroccanDifficulty: Medium

Servings

2

servings

Prep time

30

minutes

Cooking time

2

hours 

Moroccan Lamb Tajine dinner recipe

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 4 4 lamb loin chops (these are mini T-bone steaks)

• 6 cloves 6 garlic

• 5 5 cm piece of fresh ginger

• 1 tablespoon 1 paprika

• 2 teaspoons 2 ground cumin

• 2 tablespoons 2 butter

• 1 large 1 onion

• 1 Pinch 1 saffron

• 1/4 teaspoon 1/4 cayenne pepper

• 1 tablespoon 1 tomato puree

• 1 1 whole cinnamon stick

• 2 teaspoons 2 grated ginger

• 10 pieces 10 dates

• 20 g 20 raisins

• Seeds from 1/2 of pomegranate

• Coriander leaves for garnish

• Salt & Pepper

Directions

• 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 out the seeds from the pomegranate. Set aside.
• Cut off all the excess fat from the lamb chops and season it 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 the season for at least an hour or wrap in a foil and refrigerate overnight.
• Heat up the bottom of the Tagine 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 chopped dates, and 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 🙂

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook