Hairy Bikers Lamb Tagine recipe is made with boneless lamb roast, chicken broth, dried apricots, olive oil, onion, garlic, ginger, tomato paste, various spices, cilantro, almond slivers, and mint. It serves 6 and takes about 2 hours to prepare and cook.
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💗 Why You’ll Love This Lamb Tagine Recipe:
- Rich and Complex Flavors: The combination of spices like saffron, cinnamon, turmeric, and cardamom creates a deeply flavorful and aromatic dish.
- Tender Lamb: Slow cooking the lamb makes it incredibly tender and allows it to absorb all the wonderful spices.
- Sweet and Savory Balance: The addition of dried apricots adds a subtle sweetness that balances the savory elements perfectly.
- Hearty and Satisfying: This dish is rich and filling, perfect for a satisfying meal.
- Aromatic Cooking Experience: The process of cooking tagine fills your kitchen with a delightful, inviting aroma.
- Culinary Adventure: This recipe offers a taste of Moroccan cuisine, making for an exciting culinary adventure right in your kitchen.
❓ What Is Hairy Bikers Lamb Tagine Recipe?
Hairy Bikers Lamb Tagine recipe features boneless lamb roast, chicken broth, dried apricots, olive oil, onion, garlic, ginger, tomato paste, spices like cinnamon, saffron, and turmeric, cilantro, almond slivers, mint, and is served with couscous. It’s a flavorful Moroccan-inspired dish.
🍗 Hairy Bikers Lamb Tagine Ingredients
- 4 lb. boneless lamb roast, cut into 1″ pieces
- Kosher salt
- 3 c. low-sodium chicken broth
- 1 c. dried apricots
- 3 tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, sliced
- 2 tsp. freshly minced ginger
- 2 tbsp. tomato paste
- 1 cinnamon stick
- Small pinch of saffron
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- Freshly ground black pepper
- 1/4 c. freshly chopped cilantro, plus more for garnish
- 1/2 c. toasted almond slivers
- Torn mint leaves, for serving
- Cooked couscous, for serving
🍲 How To Make Hairy Bikers Lamb Tagine
- Add meat to a large bowl and sprinkle with about 2 teaspoons of salt. Leave at room temperature for an hour or put in the fridge overnight.
- Bring chicken broth to a boil in a small pot over medium-high heat. Take it off the heat and add the dried apricots. Let it sit for 15 minutes at least.
- Heat the oil in a tagine or Dutch oven over medium-high heat. It will take about 4 minutes on each side to get golden after you add the lamb. If you need to, work in groups. Put the lamb on a plate after taking it out of the pot.
- Turn down the heat to medium and add the onion. Take 5 minutes to cook until soft. For another minute, add the garlic and ginger and cook until they smell good. Then, add the tomato paste and stir until everything is covered. Add the saffron, cinnamon stick, and spices. Cook for one more minute, until the spices are toasted.
- Season the meat, apricots, and broth with salt and pepper. Bring to a boil, then lower the heat and cover. Simmer for about 1½ hours, or until the lamb is soft and the liquid is gone.
- Take it off the heat and add the cilantro. Add more cilantro, toasted nuts, and mint as a garnish. Put it on top of warm pasta.
💭 Recipe Tips:
- Marinating the Lamb: Allow the lamb to marinate with salt as directed. This helps tenderize and flavor the meat.
- Quality of Lamb: Use good-quality lamb for the best flavor. Boneless lamb roast is ideal as it’s easy to cut and cooks evenly.
- Rehydrating Apricots: Soaking the dried apricots in hot chicken broth infuses them with flavor and softens them, enhancing their texture and taste in the tagine.
- Browning the Lamb: Brown the lamb in batches to avoid overcrowding the pan. This ensures a good sear, which adds depth to the dish’s flavor.
- Low and Slow Cooking: Cook the tagine over low heat for a long time. This slow cooking process is key to tenderizing the lamb and developing flavors.
- Fresh Spices: Use fresh, high-quality spices for the best flavor. Toasting them as instructed helps release their aromatic oils.
🥃 What To Serve Lamb Tagine?
Serve Lamb Tagine with fluffy couscous or basmati rice, warm flatbread or pita, a simple green salad, roasted vegetables, a yogurt-based side like tzatziki, and a refreshing mint tea.
🎚 How To Store Leftovers Lamb Tagine?
- Refrigeration: Place leftovers Lamb Tagine in an airtight container and refrigerate it will stay fresh for up to 3-4 days.
- Freezing: Freeze the Lamb Tagine in freezer-safe containers or bags it can be kept frozen for up to 2-3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Lamb Tagine?
- Stovetop Method: Transfer the Lamb Tagine to a pot and reheat gently over medium-low heat, stirring occasionally. Add a little water or broth if it seems too thick, heating until thoroughly warmed, about 10-15 minutes.
- Microwave Method: Place the Lamb Tagine in a microwave-safe dish, cover, and reheat on medium power, stirring occasionally, until heated through, usually 2-4 minutes, depending on the quantity.
FAQ’S
What cut of lamb is best for a tagine?
Lamb shoulder or leg, cut into chunks, is ideal these cuts are flavorful and become tender when cooked slowly.
How can I thicken my tagine sauce?
If your tagine sauce is too thin, let it simmer uncovered to reduce alternatively, mix a small amount of cornstarch with water and stir it in.
Is Lamb Tagine spicy?
It’s richly spiced but not typically hot or spicy however, you can adjust the heat level with harissa or chili flakes.
Can Lamb Tagine be made in advance?
Yes, it tastes even better the next day as the flavors have more time to meld just refrigerate and gently reheat before serving.
Can I make Lamb Tagine without a tagine pot?
Yes, you can use a heavy-bottomed pot or Dutch oven these retain heat well and are suitable for slow cooking.
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Hairy Bikers Lamb Tagine Nutrition Fact
Amount Per Serving
- Calories: 442 kcal
- Carbohydrates: 30g
- Protein: 32g
- Fat: 24g
- Cholesterol: 81mg
- Sodium: 860mg
- Potassium: 1040mg
- Fiber: 6g
- Sugar: 17g
- Vitamin C: 6mg
- Calcium: 124mg
- Iron: 5mg
Hairy Bikers Lamb Tagine Recipe
Description
Hairy Bikers Lamb Tagine recipe is made with boneless lamb roast, chicken broth, dried apricots, olive oil, onion, garlic, ginger, tomato paste, various spices, cilantro, almond slivers, and mint. It serves 6 and takes about 2 hours to prepare and cook.
Ingredients
Instructions
- Add meat to a large bowl and sprinkle with about 2 teaspoons of salt. Leave at room temperature for an hour or put in the fridge overnight.
- Bring chicken broth to a boil in a small pot over medium-high heat. Take it off the heat and add the dried apricots. Let it sit for 15 minutes at least.
- Heat the oil in a tagine or Dutch oven over medium-high heat. It will take about 4 minutes on each side to get golden after you add the lamb. If you need to, work in groups. Put the lamb on a plate after taking it out of the pot.
- Turn down the heat to medium and add the onion. Take 5 minutes to cook until soft. For another minute, add the garlic and ginger and cook until they smell good. Then, add the tomato paste and stir until everything is covered. Add the saffron, cinnamon stick, and spices. Cook for one more minute, until the spices are toasted.
- Season the meat, apricots, and broth with salt and pepper. Bring to a boil, then lower the heat and cover. Simmer for about 1½ hours, or until the lamb is soft and the liquid is gone.
- Take it off the heat and add the cilantro. Add more cilantro, toasted nuts, and mint as a garnish. Put it on top of warm pasta.
Notes
- Marinating the Lamb: Allow the lamb to marinate with salt as directed. This helps tenderize and flavor the meat.
- Quality of Lamb: Use good-quality lamb for the best flavor. Boneless lamb roast is ideal as it’s easy to cut and cooks evenly.
- Rehydrating Apricots: Soaking the dried apricots in hot chicken broth infuses them with flavor and softens them, enhancing their texture and taste in the tagine.
- Browning the Lamb: Brown the lamb in batches to avoid overcrowding the pan. This ensures a good sear, which adds depth to the dish’s flavor.
- Low and Slow Cooking: Cook the tagine over low heat for a long time. This slow cooking process is key to tenderizing the lamb and developing flavors.
- Fresh Spices: Use fresh, high-quality spices for the best flavor. Toasting them as instructed helps release their aromatic oils.
Hairy Bikers Lamb Tagine Recipe