Tajine De Cordero Recipe

Pat the lamb pieces dry with paper towels. In a large bowl combine olive oil, minced garlic, paprika, ground cumin, ground cinnamon, smoked paprika (if using), salt and black pepper. Add the lamb pieces and toss thoroughly to coat. Cover and let marinate at room temperature for 30 minutes or refrigerate for 2–6 hours for deeper flavor.

Heat a large heavy-bottomed pot or tagine over medium-high heat. Add a tablespoon of olive oil if pan is dry. Working in batches, sear the marinated lamb pieces for 3–4 minutes per side until browned (they do not need to be cooked through). Transfer browned pieces to a plate and repeat until all lamb is seared.

Reduce heat to medium. In the same pot add the sliced onion and a pinch of salt. Sauté 6–8 minutes until softened and beginning to brown, scraping up browned bits from the bottom of the pot.

Add the carrots and cook 3–4 minutes more. Stir in the chopped tomatoes (or canned crushed tomatoes), tomato paste and ground ginger. Cook 2 minutes to combine flavors.

Return the seared lamb and accumulated juices to the pot. Pour in the chicken or lamb stock so the liquid comes about halfway up the meat (about 2 cups). Add honey, lemon zest and squeeze in half the lemon juice. Stir gently to combine.

Bring the pot to a gentle simmer, then reduce heat to low. Cover with a lid (or use the tagine lid) and braise for 1 hour 45 minutes to 2 hours, until the lamb is very tender and pulls apart easily. Check once after 45 minutes — skim any excess fat and adjust liquid if needed (add a few tablespoons of stock or water if it appears dry).

About 20–25 minutes before the end of cooking, stir in the dried apricots and sultanas so they plump and infuse the sauce. Taste the braising liquid and add the remaining lemon juice, honey or salt to balance sweetness and acidity as needed.

If sauce is too thin at the end, increase heat to medium and simmer uncovered 5–10 minutes to reduce to desired thickness. If too thick, stir in a splash of stock.

Stir in the chopped cilantro and parsley, and the harissa (if using) in the final 5 minutes of cooking to keep herbs bright. Adjust seasoning with salt and pepper.

Remove from heat and let the tagine rest, covered, for 5 minutes to let flavors settle.

Transfer the tagine to a serving dish or serve directly from the pot. Scatter toasted blanched almonds on top for crunch and garnish with extra chopped herbs and lemon wedges.

Serve hot with couscous or crusty bread to soak up the sauce. Spoon the dried fruit and sauce over the grains and offer additional lemon wedges at the table.