Description
A rich and aromatic Lamb & Cranberry Tagine featuring tender lamb shoulder slow-cooked with warm spices, sweet honey, and tart cranberries, garnished with toasted pistachios, fresh mint, and natural yogurt, served over fluffy couscous.
Ingredients
Scale
Meat and Spices
- 1½ kg lamb shoulder, trimmed of excess fat, then cubed
- 1 tbsp ground cumin
- 1 tbsp coriander
- 1 tsp sweet paprika
- 1 tsp hot paprika
- 3 tbsp olive oil
Vegetables and Flavorings
- 2 large red onions, sliced into half moons
- 4 garlic cloves, finely chopped
- 2 cinnamon sticks, broken in half
- 6 cardamom pods, lightly crushed
- 400g can chopped tomatoes
- 2 tbsp honey
- 200g fresh or frozen cranberries
To Serve
- 50g shelled pistachios, toasted and roughly chopped
- Natural yogurt
- Handful of fresh mint leaves
- Couscous
Instructions
- Marinate the Lamb: At least 3 hours before cooking, or preferably overnight, toss the cubed lamb shoulder with half of the ground cumin, coriander, sweet paprika, and hot paprika. Cover the bowl and refrigerate to allow the flavors to infuse into the meat.
- Preheat the Oven and Brown the Lamb: Set your oven to 160°C (140°C fan/gas mark 3). Heat 1 tablespoon of olive oil in a large flameproof casserole dish over high heat. Season the spiced lamb well and, working in batches, fry the meat until it is deeply browned on all sides. Remove and set aside. Add more oil as needed to deepen the color of each batch for enhanced flavor.
- Sauté the Aromatics and Spices: Pour any remaining oil into the casserole, reduce the heat to medium, then add the sliced onions, chopped garlic, and the remaining ground spices. Cook for about 5 minutes until the onions are softened and fragrant. Stir in the broken cinnamon sticks and lightly crushed cardamom pods.
- Combine and Slow Cook: Return the browned lamb to the dish. Add the canned chopped tomatoes, half a can of water, and the honey. Bring the mixture to a boil, season with salt and pepper, cover with a lid, and transfer the casserole to the preheated oven. Cook for 2 hours and 15 minutes to allow the lamb to become tender and the flavors to meld.
- Add Cranberries and Finish Cooking: Remove the tagine from the oven and stir in the fresh or frozen cranberries. Return the dish to the oven uncovered and cook for an additional 15 minutes. This allows the cranberries to soften and add a vibrant, tart sweetness to the dish.
- Final Touches and Serving: Taste and adjust seasoning as needed. Remove the cinnamon sticks and cardamom pods. Scatter over the toasted pistachios, dollops of natural yogurt, and fresh mint leaves. Serve the tagine directly from the dish accompanied by fluffy couscous.
Notes
- Marinating the lamb overnight enhances the depth of flavor and tenderness.
- For a more intense spice flavor, lightly toast the ground cumin, coriander, and paprika before marinating.
- You can substitute lamb shoulder with beef chuck for a different taste.
- Ensure to brown the meat well; it adds a rich, caramelized flavor to the tagine.
- If fresh cranberries are unavailable, frozen can be used and do not require thawing before adding.
- Serving with couscous is traditional, but rice or flatbreads can also complement the dish.
- Prep Time: 15 minutes (plus at least 3 hours marinating time)
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Keywords: lamb tagine, Moroccan tagine, slow-cooked lamb, cranberry lamb, spiced lamb stew, cozy dinner, winter recipe
