After last week’s inspiration from my photos of my favourite Moroccan traiteur in Paris I decided it was time to make a tagine or two again. It’s really easy and has a full-bodied flavour which comes from the ras-el-hanout, dried fruit and the black garlic. Ras-el-hanout is a mix of 11 different aromatic spices. We have small containers of it available to buy and also the black garlic. I used lamb shoulder but lamb shanks would also work really well.
Ingredients (for 4)
800g boned lamb shoulder, cut into 4-5cms pieces or 4 lamb shanks
1 large onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
4-6 cloves of garlic, crushed
2-3 tbsps ras-el-hanout spice mix
1 tsp sweet paprika
¼ tsp chili flakes (optional- this makes it more spicy)
2 tbsps flour
1 tin of cherry tomatoes or crushed tomatoes
2 cups of hot lamb stock (may need more)
2 tbsps fig balsamic condiment
2 bay leaves
Sprig of thyme
Salt and pepper
Handful each of raisins and dried apricots, cut in half
4-6 cloves of black garlic, peeled and cut in half
Garnish – 5-6 dried figs, sliced, a few toasted blanched almonds, chopped and finely chopped coriander
Heat a little oil in your tagine and brown the lamb in batches if necessary so you don’t crowd the dish. Remove the lamb and set it aside.
Add a little more oil if necessary then add the onion and carrots. Cook till soft but not brown. Stir in the crushed garlic. Cook for a minute then mix in the ras-el-hanout, paprika, chili flakes and flour. Cook for a further minute. Add the tomatoes and stock.
Return the lamb to the tagine along with the apricots, raisins, bay leaves, thyme, balsamic condiment and a little salt and pepper. Cover and place in your oven preheated to 160°C. Cook for about 2½ hours. Check the lamb after 1½ -2 hours and add more stock if necessary. Add the black garlic 5 minutes before the tagine is ready. Check the seasoning.
Remove from the oven and let it sit for 5 -10 minutes. Before serving, garnish with the sliced figs, roasted almonds and coriander. Serve with couscous or flat breads.
Lamb shoulder and shanks – Pleased to Meat You
Onion, garlic, carrots, bay leaves and thyme – Your Heartland Green Grocer
Coriander – Fresh Gardens
Lamb stock – Simon Gault
Dried apricots, figs, raisins, chili flakes and flat breads – Turkish Bazaar
Ras-el-hanout, cherry tomatoes, black garlic, terracotta tagines and cazuelas –
La Cigale Kitchen Shop