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Tagine Lahm bil Khodra
Moroccan Lamb and Vegetable Tagine
A comforting and aromatic Moroccan lamb and vegetable tagine, perfect for an everyday meal. This slow-cooked stew features tender lamb shoulder simmered with a medley of seasonal vegetables and fragrant spices.
๐ง ์ฌ๋ฃ
- 800 g Lamb shoulder
- 2 tbsp Olive oil
- 1 large Onion
- 4 cloves Garlic
- 1 tbsp Fresh ginger
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric
- 1 Cinnamon stick
- a generous pinch Saffron threads
- 400 g can Diced tomatoes
- 500 ml Lamb or beef broth
- 1 kg Mixed seasonal vegetables
- 1/2 cup Fresh cilantro
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a tagine pot or a large, heavy-bottomed pot over medium-high heat. Brown the lamb in batches until deeply golden on all sides, about 3-4 minutes per batch. Remove the lamb and set aside.
โฑ๏ธ 10-12 minutes - 2
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
โฑ๏ธ 6-8 minutes - 3
Stir in the ground cumin, coriander, and turmeric. Cook for 30 seconds, stirring constantly, until the spices are fragrant. Return the browned lamb to the pot. Add the diced tomatoes (with their juice), the cinnamon stick, and the steeped saffron with its liquid. Pour in the broth. Bring the mixture to a simmer.
โฑ๏ธ 5 minutes - 4
Cover the tagine or pot tightly. Reduce the heat to low and simmer gently for 1 hour and 15 minutes, or until the lamb is beginning to become tender. Stir occasionally, ensuring nothing sticks to the bottom.
โฑ๏ธ 1 hour 15 minutes - 5
Add the prepared mixed vegetables to the pot. Ensure they are mostly submerged in the liquid. If the liquid level is too low, add a little more broth or water. Stir in half of the chopped cilantro.
โฑ๏ธ 5 minutes - 6
Cover again and continue to simmer for another 45-60 minutes, or until the vegetables are tender and the lamb is fork-tender and falling apart. Taste and adjust seasoning with salt and pepper as needed.
โฑ๏ธ 45-60 minutes - 7
Remove the cinnamon stick before serving. Garnish with the remaining fresh cilantro. Serve hot, traditionally with couscous or crusty bread.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor best results, use a traditional tagine pot, but a heavy-bottomed Dutch oven or pot with a tight-fitting lid will also work.
- โFeel free to use any seasonal vegetables you have on hand. Root vegetables like sweet potatoes or parsnips are also excellent additions.
- โThe longer this tagine simmers, the more tender the lamb will become and the deeper the flavors will develop.
- โA pinch of cayenne pepper can be added with the other spices for a touch of heat.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a can of drained and rinsed chickpeas along with the vegetables for added protein and texture.
- Incorporate dried fruits like apricots or prunes during the last 30 minutes of cooking for a touch of sweetness.
- Serve with preserved lemon for an extra layer of authentic Moroccan flavor.