Delicious, Fruity Moroccan Lamb Casserole Recipe

Delicious, Fruity Moroccan Lamb Casserole Recipe

Delicious, Fruity Moroccan Lamb Casserole Recipe

This delicious, fruity Moroccan lamb casserole recipe will show you how to make a wonderful lamb tagine-style casserole at home. It’s full of spices, fruits and beautiful flavours. This stew would go wonderfully with these lovely oven-baked pita breads. Perfect for soaking up all of that rich, beautiful sauce.  

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Introduction 

When I think of tagines I think of a wonderful, spicy Moroccan lamb casserole filled with fruit and flavour. I think of beautiful, tender, slow-cooked lamb, stewing gently, in a rich, ruby-red sauce. Finally, I think of subtle spices and little explosions of flavour when I bite into beautiful pieces of sweet, flavoursome fruit. 

What I don’t necessarily think about is the vessel in which it is cooked. I appreciate the traditional value of a tagine and recognise its ergonomic suitability, but I don’t think it’s a necessary component of the dish itself. I don’t possess an authentic tagine myself. I imagine a lot of you don’t either. The important thing to remember is that we can still recreate those beautiful dishes at home.

Ultimately, any dish is about the flavours inside. As long as we can approximate those flavours we’re not going to go far wrong!

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About this recipe

As I’ve highlighed above, this recipe uses a simple cast iron pot rather than an authentic North African tagine. I don’t have a proper tagine unfortunately, so this just makes it more accessible for everyone! This Moroccan lamb casserole is rich, meaty, salty, fruity and spicy and I think that’s really all you need!

We’re going to be using lamb here, as is often the case in real African stews. I have used some leftover shoulder trimmings from my gorgeous Kashmiri curry recipe, another beautiful stewed and spiced lamb dish. But any cut of lamb would be just fine. You could even use goat or mutton, although it’s less likely they’ll just be lying around!

This dish can be adapted as required. Beans could go in place of the chickpeas and any number of dried fruits would taste wonderful. I have added figs because they go so wonderfully with lamb and are native to the area. But they’re not necessarily standard fare. 

Play around! And enjoy. 

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Delicious, Fruity Moroccan Lamb Casserole Recipe

Delicious, Fruity Moroccan Lamb Casserole Recipe

Ed Chef
This delicious, fruity Moroccan lamb casserole recipe will show you how to make a wonderful lamb tagine-style casserole at home. It’s full of spices, fruits and beautiful flavours. This stew would go wonderfully with these lovely oven-baked pita breads. Perfect for soaking up all of that rich, beautiful sauce.  
Prep Time 30 mins
Cook Time 3 hrs
Course Main Course
Cuisine North African
Servings 2

Ingredients
  

  • 400 g Lamb Shoulder or any available trimmings
  • 1 lrg Onion
  • 3 cloves Garlic
  • 1 stick Celery
  • 1 can Chopped Tomatoes
  • 6-10 Dried Figs
  • 6-10 Dried Apricots
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Cinnamon Powder
  • 1 tsp Ginger Powder
  • 1 tsp Sumac Powder Optional
  • Olive Oil
  • Fresh Coriander
  • Salt
  • 1 can Chickpeas or 1/2 cup dried chickpeas soaked overnight
  • Cornflour or regular flour
  • 300ml Stock any
  • Caster Sugar
  • White Wine Vinegar
  • Lemon Juice

Instructions
 

  • Dice the lamb and season with salt. Optionally dust with flour or cornflour.
  • Fry in a hot pan on high heat to sear the edges of the meat, then deglaze the pan with the stock and pour everything into a separate container.
  • Wipe out the pan and re-oil, then lower to a low-medium heat.
  • Finely dice an onion, a stick of celery and 3 cloves of garlic. Add them to the pan and cook for 6 – 8 minutes. Season with salt and taste.
  • Make a space amidst the onion/celery mix and add the cumin. Allow it to cook through for a minute or so before adding the other dry spices into the same space. The coriander, ginger, cinnamon and sumac.
  • After another minute or so, mix them all in with the contents of the pan and add the tomato. Stir everything together and allow it to reduce a little, just for a few minutes.
  • Add the stock, lamb and the figs. Reduce the heat.
  • Allow everything to stew for 3 hours or so on a low heat.
  • During the last half hour, add the apricots.
  • At the end, test the seasoning and add a little sugar and vinegar. Not much, a tablespoon of each or however much you feel appropriate. Taste to test.
  • Serve garnished with a little oil, coriander and lemon juice.
Keyword Casserole, Lamb & Chickpea, Lamb Tagine, Moroccan Lamb Casserole, Stew, Tagine

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