Spiced Lamb Tajine with Raisins
Ingredients
- 800 gLamb shoulder (in large 4cm cubes)
- 2 pcYellow onion (finely sliced)
- 3 pcCarrot (thickly sliced on the bias)
- 2 pcZucchini (in large chunks)
- 200 gChickpea (cooked and drained)
- 50 gRaisin
- 3 tbspExtra virgin olive oil
- 1 tbspRas el hanout
- 1 pcCinnamon stick
- 1 tspGinger ground
- 1 pinchSaffron
- 1 tbspHoney
- 500 mlMineral water
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcPreserved lemon (cut into quarters and seeded)
Method
The lamb becomes so tender it shreds under a fork. The sauce, reduced with honey and spices, turns syrupy and glossy, exhaling notes of cinnamon and saffron.
- 1
Heat the olive oil in a tagine dish or a cast-iron casserole. Sear the lamb pieces on each side until well browned and the juices mark the bottom of the dish.
- 2
Remove the meat. Toss the sliced onions into the cooking fat. Let them become translucent and soft without burning.
- 3
Return the meat to the pot. Add the ras el hanout, ginger, cinnamon, and saffron. Pour in the honey, then add the mineral water until it reaches halfway up the meat.
- 4
Cover and simmer over very low heat. The steam should condense on the lid and fall back to keep the meat juicy.
- 5
Add the carrots, raisins, chickpeas, and preserved lemon. Continue cooking until the vegetables are tender but not mushy. Add the zucchinis 15 minutes before the end.
- 6
Check the sauce: it should coat the spoon and be smooth. If it's too thin, increase the heat for a few minutes without the lid. Sprinkle with fresh cilantro before serving.
Frequently asked questions
How do you get this dish right?
- Don't rush the cooking: a tajine should simmer gently, never boil.
- If you don't have a tajine pot, a heavy cast iron Dutch oven works perfectly.
- The dish is even better reheated the next day, as the aromas have time to penetrate the core of the meat.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
