Name: Lamb Tagine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 8
Cuisine: Africa
Ingredients: 3 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon ground coriander; 1 tablespoon minced fresh ginger; 2 pounds lean leg of lamb, cut into 2-inch cubes; 1 teaspoon turmeric; 1 teaspoon ground cumin; ¼ cup chopped parsley (preferably flat-leaf); ¼ teaspoon saffron threads, soaked in 1 tablespoon warm water; ¼ cup raisins; ½ cup cooked chickpeas; Couscous, for serving; 1 teaspoon salt, or to taste; 10 cups water; 1 teaspoon black pepper; 1 cinnamon stick; ½ pound potatoes, cut into 1-inch pieces (optional); 1 large onion, finely chopped; 1½ tablespoons olive oil; ½ pound turnips, cut into 1-inch pieces; ½ pound carrots, cut into 1-inch pieces; ½ pound parsnips, cut into 1-inch pieces

Preparation info

Serves
8

Difficulty
Medium
Ready in
1 hr 50

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Lamb has deep religious significance for Jews—particularly for the Jews of North Africa and the Middle and Near East. Being a spring food, lamb is the traditional fare of Passover. Lamb blood marked the doorways of the Israelites when the Angel of Death flew over to slay the firstborn sons of Egypt—an event commemorated by the lamb shank bone that appears on the Seder plate. A tagine is a lamb stew from North Africa—named for the conical earthenware dish in which it’s traditionally cooked.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of