In my current pile of favorite cookbooks are a more than a few featuring Moroccan cooking. There’s something about the flavor palate of Moroccan food that seems very seductive and exciting. I think it has something to do with the exotic array of gorgeous, jewel-colored spices and the lavish use of butter, flowers and fruits.
I’ve adapted and simplified the steps involved in a traditional tagine in this version of a slow-cooked, lemon and spice infused lamb casserole.
The lamb is fork tender and infused with flavor, delicious over buttered couscous.
Tagine-Style Lamb Casserole
Serves 4 – 6
2 pounds boneless lamb shoulder
4 small Yukon Gold potatoes, cut into ½-inch cubes
1 onion, peeled and grated on a box grater
3 tablespoons butter, melted
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground turmeric
1 teaspoon salt
2 tablespoons garlic, crushed
1 lemon, juiced and zested
2 tablespoon sliced almonds, toasted
¼ cup fresh cilantro, chopped
Trim the lamb of visible skin and fat and cut into 2-inch chunks. Put the lamb in a large bowl with the potatoes, grated onion, butter, spices, salt, and garlic; toss everything to coat and set aside to marinate for 2-4 hours in the refrigerator.
Preheat the oven to 300°F. Put the lamb and potatoes in a stoneware baking dish large enough to hold the lamb snugly or use a 4-quart Dutch oven. Add the lemon juice and 1/3 cup water; cover with a lid or a piece of foil. Bake 2 hours. The lamb should be very tender when pierced with a fork.
Remove the lamb and potatoes with a slotted spoon to a large bowl and cover to keep warm. Pour the juices from the baking dish into a fat strainer or separator and pour back into the dish along with the lamb. Taste and add more salt and freshly ground pepper to taste. Sprinkle with the almonds, cilantro and lemon zest, and serve over hot buttered couscous or with warm, crusty bread.
comfort food, dinner, lamb, slow-cooked
Print This Post
You might also like