Lamb Tagine with Coriander and Spices recipe
information
Lamb tagine is a fragrant dish, originating in North Africa. It is traditionally made in a cooking dish, known as a tagine, from where it takes its name. This dish consists of a plate with a tall lid with sloping sides. It has a narrow opening to let steam escape, while retaining the flavour.
ingredients
This is a version of a Moroccan-style tagine in which chops or cutlets are sprinkled with spices and either marinated for a few hours or cooked straightaway.
4 lamb chump chops
2 garlic cloves, crushed
pinch of saffron strands
2.5 ml (1/2 tsp) ground cinnamon, plus extra to garnish
2.5 ml (1/2 tsp) ground ginger
15 ml (1 tbsp) chopped fresh coriander
15 ml (1 tbsp) chopped fresh parsley
1 onion, finely chopped
45 ml (3 tbsp) olive oil
300 ml (1/2 pint) 1 1/4 cups lamb stock
50 g (2 oz) 1/2 cup blanched almonds, to garnish
5 ml (1 tsp) sugar
salt and freshly ground black pepper
2 garlic cloves, crushed
pinch of saffron strands
2.5 ml (1/2 tsp) ground cinnamon, plus extra to garnish
2.5 ml (1/2 tsp) ground ginger
15 ml (1 tbsp) chopped fresh coriander
15 ml (1 tbsp) chopped fresh parsley
1 onion, finely chopped
45 ml (3 tbsp) olive oil
300 ml (1/2 pint) 1 1/4 cups lamb stock
50 g (2 oz) 1/2 cup blanched almonds, to garnish
5 ml (1 tsp) sugar
salt and freshly ground black pepper
method
1. Season the lamb with the garlic, saffron, cinnamon, ginger and a little salt and black pepper. Place on a large plate and sprinkle with the coriander, parsley and onion. Cover loosely and set aside in the fridge for a few hours to marinate.
2. Heat the oil in a large frying pan, over a moderate heat. Add the marinated lamb and all the herbs and
onion from the dish.
3. Fry for 1 - 2 minutes, turning once, then add the stock, bring to the boil and simmer gently for 30 minutes,
turning the chops once.
4. Meanwhile, heat a small frying pan over a moderate heat, add the almonds and dry fry until golden, shaking the pan occasionally to ensure they colour evenly. Transfer to a bowl and set aside.
5. Transfer the chops to a serving plate and keep warm. Increase the heat under the pan and boil the sauce until reduced by about half. Stir in the sugar. Pour the sauce over the chops and sprinkle with the fried almonds and a little extra ground cinnamon.
2. Heat the oil in a large frying pan, over a moderate heat. Add the marinated lamb and all the herbs and
onion from the dish.
3. Fry for 1 - 2 minutes, turning once, then add the stock, bring to the boil and simmer gently for 30 minutes,
turning the chops once.
4. Meanwhile, heat a small frying pan over a moderate heat, add the almonds and dry fry until golden, shaking the pan occasionally to ensure they colour evenly. Transfer to a bowl and set aside.
5. Transfer the chops to a serving plate and keep warm. Increase the heat under the pan and boil the sauce until reduced by about half. Stir in the sugar. Pour the sauce over the chops and sprinkle with the fried almonds and a little extra ground cinnamon.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
