Moroccan Lamb Tagine

Serves 6 Intermediate

Photo: Quentin Bacon

  • Good olive oil
  • 6 small frenched lamb shanks (5 to 6 pounds total)
  • 3 cups chopped yellow onions (2 large onions)
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 1½ teaspoons chili powder
  • 1½ teaspoons ground turmeric
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground cardamom
  • 1 (4-inch) cinnamon stick
  • 1 (28-ounce) can diced tomatoes, such as San Marzano
  • 2 cups good chicken stock, preferably homemade
  • 2 tablespoons light brown sugar, lightly packed
  • 4 (½-inch-thick) slices of lime
  • Kosher salt and freshly ground black pepper
  • 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
  • 1 pound butternut squash, peeled and 1-inch-diced
  • ½ pound sweet potatoes, unpeeled and 1-inch-diced
  • Steamed Couscous (see recipe), for serving

Preheat the oven to 300 degrees.

Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.

Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom, and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt, and 1 teaspoon pepper. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with steamed couscous.

Steamed Couscous (Serves 6)

  • 4 tablespoons (½ stick) unsalted butter
  • 2 cups chopped yellow onions (2 onions)
  • 3 cups good chicken stock, preferably homemade
  • Kosher salt and freshly ground black pepper
  • 2 cups couscous (12 ounces)

Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1½ teaspoons salt, and ½ teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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