The two intoxicating flavor traditions in Morocco aromatic spices and fruits are combined in this subtle, succulent, and complex recipe built upon a foundation of fork-tender braised lamb. When you order a tagine in a Moroccan restaurant, it is most often served in an impressive deep clay plate with a cover shaped like a large conical hat also called a tagine. Very exotic, very delicious true Moroccan comfort food.
Ingredients
- 3 pounds boneless lamb shoulder, cut into 2-inch pieces
- 1 cup fresh orange juice
- ½ cup sherry vinegar
- 4 cloves garlic, finely minced
- ¼ cup extra-virgin olive oil, plus more if needed
- 1 onion, chopped
- 3 carrots, peeled, halved lengthwise, and cut into 2-inch lengths
- 1 teaspoon saffron threads
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme
- 1½ teaspoons ground coriander
- 1 tablespoon all-purpose flour
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- ½ cup pitted prunes
- ½ cup dry red wine
- Salt and freshly ground black pepper, to taste
- 3 ripe tomatoes, seeded and cut into ½-inch pieces
- ½ cup imported black olives such as Gaeta, Kalamata, or Niçoise, pitted
- 1 tablespoon fresh lemon juice
- Fluffy Couscous or Rutabaga and Carrot Whip, for serving
- Fresh mint leaves, for garnish
How to Make It
- Place the lamb in a large nonreactive bowl and add the orange juice, vinegar, and garlic. Toss to combine. Let the lamb marinate, covered, in the refrigerator for 2 hours, turning the pieces once or twice. Then drain the lamb, reserving the marinade.
- Heat 2 tablespoons of the olive oil in a flameproof casserole over medium-high heat. Add the lamb, in batches, and cook until browned, about 10 minutes per batch, adding more oil as needed.
- As the lamb is browned, remove the pieces to another bowl. Set the lamb aside. Reduce the heat to medium-low and add the onion and carrots to the casserole. Adding more oil if necessary, cook the vegetables until softened, about 8 minutes. Then stir in the saffron, cumin, thyme, and coriander and cook over low heat for 5 minutes to blend the flavors.
- Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the chickpeas, prunes, wine, and the reserved marinade. Season with salt and pepper.
- Return the lamb to the casserole and add the tomatoes and olives. Simmer, covered, over medium-low heat, stirring occasionally, for 1¼ hours. Stir in the lemon juice (this brightens the flavors). Serve over couscous, garnished with the mint.
