Tayin de Cordero: Lamb Tajine (Tagine)


Simply put, it's Moroccan Stew. The authentic but funny looking apparatus that its cooked in is also called a tajine. It's a clay base with a cone shaped lid. A dutch oven can substitute.

This recipe has lots of ingredients but it's really quite easy. Great for groups, can be mostly prepared in advance. And it keeps well; it's delicious(er) the following day.

By the way, the # sign is short for pounds. I don't have any idea where that abbreviation originated. But I'm curious.

Ingredients:

  • olive oil (virgin)
  • 2 onions - fine rings
  • 3 cloves garlic - minced
  • 2 kg leg of lamb leg [4#] - deboned & cubed

  • 2 T ras el hanout (a Moroccan spice mix)
  • 1 g saffron (½ t strands) [a pinch]
  • 1 stick of cinnamon
  • ½ t turmeric
  • 1 t paprika (normal, not hot)
  • 1 t salt
  • 1 t white pepper
  • water

  • 150 g dried apricots [½C]
  • 150 g prunes [1C] - destoned
  • 150 g dried figs [½C]
  • 100 g raisins - dark [¼C]
  • 150 g macadamia nuts - slightly cruched (almonds are the norm) (reserve a few)
  • 500 g potatoes [1#] - batons (batones/sticks)
  • 250 g carrots [½#] - batons (batones/sticks)

  • 250 g tomatoes [½#] - crushed (canned, jars, whatever)
  • 1 bunch of cilantro - chopped leaves (reserve a couple of sprigs for decoration)
Procedure:
  1. Brown the onions
  2. Add the lamb and brown that too
  3. Add the spices
  4. Cover with water
    • get it boiling
    • reduce to a simmer
    • cover
    • cook for 15 minutes
  5. After those 15 minutes remove a ½ cup of the cooking liquid
  6. Soak the dried fruits in the liquid (top up with water to cover, if needed)
    • set aside
  7. Continue cooking for 15 minutes more (now we're up to 30 minutes)
  8. Add the carrots, fruits & and macadamias (reserve some for dusting on top later)
  9. Cook for 15 more (adds up to 45 minutes)
  10. Check the doneness of the lamb - when just about there…
    • Add the potatoes
  11. Cook for 10 more (adds up to almost 60 minutes)
  12. Add tomatoes, chopped cilantro
  13. Cook for 5 minutes (that makes about an hour)
  14. - Done -
  15. Dust crushed macadamias on top and decorate with a few leaves of cilantro
Notes:
  1. Everything eventually goes into this one single pot so select a size that will hold it all and allow room to stir stuff.
  2. I used my 7-spice mix of ras-el-hanout; not my 45-spice mixture. I actually bought these when I was in Morocco so they are super authentic. Oh, I bought the tagine pan there too.
  3. Brown the lamb in batches if you have to. Avoid piling it in layers in your pan; it won't brown if there's too much in there
  4. Before adding the tomatoes
  5. When I use chopped cilantro I like to use only the leaves; not any of the stems
  6. Many people don't seem to like cilantro. This is cooked, not raw, and has quite a different taste. Or chicken out and use parsley(?)
Short version:
  • Total cooking time is probably just over an hour (depending on the cut of meat used)
  • Brown onions, then meat
  • Add spices, stir, add water to cover, simmer
    • At some point soak the dried fruit in some cooking liquid
  • Add carrots, fruits and nuts in the last ½ hour
  • Add potatoes when the meat is tender (probably in the last 15 minutes)
  • Add the tomatoes & cilantro when the potatoes are just about done and bring the dish back up to temperature
  • Decorate with nuts and cilantro
  • - Done -

2 comments:

Shalee said...

I often feel quite hungry visiting you... This is not good for my waistline!

And could it be # is from the phone?

"To leave a message press #."

Anonymous said...

I had this recipe as a tapas at Cafe Anduluz and we all thought it was scrumptious with the sweet and spice mix. I think it'll be nice to try and make but not sure where to locate the Moroccon spices in the UK.
By the way, the official old fashioned abbreviation for pound is 'Ilb'