Traditional Moroccan Lamb Tagine | North African Recipe

Traditional Moroccan Lamb Tagine | North African Recipe
In recent years Tagine dishes from Morocco have become much more well known thanks to the internet and people taking holidays abroad. The history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The earliest written records about the concept of cooking in a tagine appear in the famous One Thousand and One Nights, an Arabic-language story collection from the ninth century.
If you wish to be authentic, it’s important to understand that not all Tagine pots are the same. Traditional ones are made of thick earthenware and meant to be used on top of the hob, but others are only ovenproof but not tough enough to stand being on the stove top. Some Tagines are purely decorative and only suitable to serve your Tagine dish in at the table.
Cooking notes
So make sure you carefully checkout the details when looking to buy. The point of a Tagine is the lid keeps the moisture trapped inside and thus the food is moist and tender. That said if you don’t wish to buy a Tagine dish a lidded casserole will perform just as well.
Ras el Hanout is Moroccan blend of spices and usually includes Paprika, Ginger, Black Pepper, Coriander, Cardamom, Allspice, Turmeric, Mace, Nutmeg, Chilli Powder, Cloves and Rose Petals. Ras el Hanout is sometimes called middle eastern curry powder.
#moroccanlambrecipe
#taginecooking
#chefkevinashton
#lambtagine
#taginerecipe
#almondlambrecipe
LambTagine serves 4-6 people
Chapters:
00:00 About Tagines
01:03 The Lamb I use
02:35 Spices
03:29 Marinating the Lamb
05:51 Other ingredients
06:52 Brown off Lamb
09:41 Soften onions
10:41 Make sauce
11:50 Prepare garnishes
17:48 Presentation
Ingredients
1½ kilo shoulder of lamb cut into large pieces Trim off excess fat and any gristle
1 Tbsp good quality Honey
½ Tbsp finely chopped fresh ginger
2 ½ Tbsp of Ras el Hanout
½ Tbsp Turmeric Powder
1 teaspoon cumin
1 Tbsp cinnamon
1 Tbsp Unsalted Butter
2 Tbsp Olive oil
3 cloves of garlic finely chopped
1 Good pinch of Saffron
150 grams sliced white Onions
1 x 400 grams tin chopped tomatoes
500 ml Lamb stock or water
1 x 400 ml tin of tomatoes (blended)
15 grams fresh chopped coriander
For more recipes check out my blog: chefkevinashton.com/

[@farzanadarsot3516]

Out of sssooo many Tagine recipes, this is by far the best, done with so much love and passion, soothing calming voice, Thank You so much 🙏🏽 I subbed 💖

[@chefkevinashton]

Thank you so much Farzana for your kind and thoughtful words, they are appreciated. I hope you watch more of my videos and please feel free to ask questions.
Best Wishes
Kevin
🙂👍

[@Sahahinez50]

Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦​@@chefkevinashton

[@Sahahinez50]

​@@chefkevinashtonMoroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦

[@CookingSecretsForMen]

Kevin that looks fantastic. You make things look so easy and they always come out great. Nicely done

[@chefkevinashton]

Thanks Charlie for your kind words, it is always good to hear from you.

[@safieht5299]

To use saffron first you should crush it and then put 2 ice cubes on it.this way it gives all the flavour and colr out.

[@chefkevinashton]

Thanks for taking the time to leave a comment but I politely disagree.
I use top quality saffron from Afghanistan and wrote about it on my blog in detail.
chefkevinashton.com/2021/03/01/afghanistan-saffron-company/
Top quality saffron it not dry, so it would be very difficult to crush it in the way you suggest. I do get all of the flavour out of my saffron by steeping it in a small amount of boiling water, which in a few minutes releases all of the flavour and colour.
I then add the saffron threads and the liquid into the dish.
Best Wishes
Kevin

[@danielpliska3083]

Nice looking dish Kevin lots of flavor!

[@chefkevinashton]

Thanks Daniel, your thoughtful comments are appreciated.
Best Wishes
Kevin

[@sophiemulford3435]

This looks great Chef! I like that you have used apricots rather than prunes.

[@chefkevinashton]

Thank you for your kind words. I would have used both prunes and apricots had they been available at the time.

[@user-nw3ii4vj3m]

Can u plz help will it taste OK without salt I'm making it for moroccan guests

[@chefkevinashton]

I did season it with sea salt and black pepper when I was browning the lamb.
Best Wishes
Kevin

[@fraissi]

👌👌👏👏👏

[@chefkevinashton]

Thank you so much for your kind support it is very appreciated.

[@angelaabzun]

You can use this on the side but would need to get a diffuser for the bottom of the tagine

[@chefkevinashton]

Hi Angela, Thank you for taking the time to leave a useful comment. :)
Best Wishes
Kevin
👍

[@kindGSL]

The "mixed spices" in the apricot garnish, is that Ras el Hanout or something else?

[@chefkevinashton]

That is a great question!
Mixed spice is a ready mixed blend usually of Ground Cinnamon (40%), Ground Coriander (38%), Caraway Seed, Ground Nutmeg (4%), Ground Ginger and ground Cloves.
That can be bought in most UK supermarkets, here is an example
www.tesco.com/groceries/en-GB/products/257512127
If you are not in the UK then you can make your own here is a recipe.
4 teaspoons Ground Cinnamon
4 teaspoons Ground Coriander
1/2 teaspoon Ground Caraway
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
Best Wishes
Kevin 

[@user-nw3ii4vj3m]

There is no salt in the dish????

[@chefkevinashton]

There is sea salt and black pepper in the dish from my salt and pepper mills. I seasoned it when I was browning the lamb. I did not write down an amount ,because it is down to personal taste.
Best Wishes
Kevin

[@Sahahinez50]

Moroccan tagine is not Africa

[@chefkevinashton]

Morocco is in North Africa.

[@Sahahinez50]

@@chefkevinashton I know, but today we see that a lot of Moroccan wealth has been stolen By the country of Algeria and attributed to them because we are from North Africa That's why I wrote that no Thank you for the deliciNext time, I want you to make us a Soussi tagine ous tagine recipe It is made from chicken and contains spices, ginger, cinnamon, and turmeric It has onions and raisins, and it has cinnamon with sugar and honey, and on top it has tomatoes and dried plums Delicious right well

[@rifitto]

@@chefkevinashton Morocco is in north africa indeed ,but But it doesn't mean its cuisine is north African. ,every country has its proper recipes ,never heard someone calling paella south European dish ? or calling Les galettes bretonnes a western European dish ?the first is Spanish and the second is french ,period . algerians are trying to copy and steel every Moroccan dish under the excuse of all of us being Maghreb countries ,they are editing everything in wikipedia ,don't fell in their trap