Spiced Lamb Tajine with Raisins

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.

• Prep time: 25 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 985
• Protein: 59 g
• Carbs: 52 g
• Fat: 55 g

Ingredients

• 800 g Lamb shoulder ( in large 4cm cubes )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Carrot ( thickly sliced on the bias )
• 2 piece Zucchini ( in large chunks )
• 200 g Chickpea ( cooked and drained )
• 50 g Raisin
• 3 tbsp Extra virgin olive oil
• 1 tbsp Ras el hanout
• 1 piece Cinnamon stick
• 1 tsp Ginger ground
• 1 pinch Saffron
• 1 tbsp Honey
• 500 ml Mineral water
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Preserved lemon ( cut into quarters and seeded )

Instructions

1. Brown the meat

   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. Sauté the onions

   Remove the meat. Toss the sliced onions into the cooking fat. Let them become translucent and soft without burning.

3. Spice and deglaze

   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. Simmer the lamb

   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 vegetables

   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. Reduce the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.