Mediterranean Lamb Tagine with Chickpeas and Prunes
Delve into the rich flavors of the Mediterranean with this aromatic Lamb Tagine. This dish features tender chunks of boneless lamb shoulder marinated in fresh orange juice and aromatic spices, then simmered slowly with a colorful medley of carrots, tomatoes, and chickpeas. The sweetness of prunes balances the savory notes, while the addition of olives adds a delightful briny contrast. Perfectly served over fluffy couscous and garnished with fresh mint, this lamb tagine is not just a meal; it's an experience to be shared with family and friends.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
boneless lamb shoulder
3 lbs (cut into 2 inch pieces)
fresh orange juice
1 cup (freshly squeezed)
sherry wine vinegar
1/2 cup
garlic cloves
4 (finely minced)
extra virgin olive oil
1/4 cup (plus more if needed)
onion
1 (chopped)
carrots
3 (peeled, halved lengthwise and cut into 2 inch pieces)
saffron thread
1 teaspoon
ground cumin
2 teaspoons
dried thyme
2 teaspoons
ground coriander
1 1/2 teaspoons
all-purpose flour
1 tablespoon
canned chickpeas
1 cup (rinsed and drained)
pitted prunes
1/2 cup
dry red wine
1/2 cup
salt
to taste
black pepper
to taste (freshly ground)
ripe tomatoes
3 (seeded and cut into 1/2 inch pieces)
imported black olives
1/2 cup (pitted)
fresh lemon juice
1 tablespoon
fresh mint
for garnish
Instructions
1
1. In a large nonreactive bowl, combine the boneless lamb shoulder pieces with fresh orange juice, sherry wine vinegar, and minced garlic. Toss well to ensure the lamb is evenly coated. Cover and let marinate in the refrigerator for 2 hours, turning the pieces occasionally.
2
2. After marinating, drain the lamb, reserving the marinade for later use.
3
3. In a flameproof casserole or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Working in batches, add the lamb pieces to the pot and brown them on all sides, approximately 10 minutes per batch. Remove the browned lamb to a separate bowl, adding more oil as needed to prevent sticking.
4
4. Lower the heat to medium-low and add the chopped onion and halved carrots to the casserole. Sauté the vegetables, adding extra oil if necessary, until softened (about 8 minutes). Stir in the saffron threads, ground cumin, dried thyme, and ground coriander, cooking for an additional 5 minutes to meld the flavors.
5
5. Sprinkle the all-purpose flour over the vegetable mixture, stirring to combine and cooking for 1 minute. Add the rinsed chickpeas, pitted prunes, reserved marinade, and dry red wine to the casserole. Season with salt and freshly ground black pepper to taste.
6
6. Return the browned lamb to the pot, then fold in the seeded and chopped tomatoes and pitted black olives. Cover and simmer over medium-low heat for approximately 1 hour and 15 minutes, stirring occasionally until the lamb is tender and the flavors are well combined.
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7. Before serving, stir in the fresh lemon juice to brighten the flavor profile.
8
8. Serve the tagine over fluffy couscous, finishing with a garnish of fresh mint leaves.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Lamb Tagine?
It is an aromatic, slow-cooked Mediterranean stew featuring tender lamb shoulder, chickpeas, and prunes, typically served over couscous.
What cut of meat is best for this tagine?
This recipe uses 3 lbs of boneless lamb shoulder cut into 2-inch pieces for maximum tenderness.
How long should the lamb be marinated?
The lamb should marinate in the refrigerator for 2 hours to absorb the flavors of orange juice, garlic, and vinegar.
What is in the marinade for the Mediterranean Lamb Tagine?
The marinade consists of fresh orange juice, sherry wine vinegar, and finely minced garlic.
Do I need to reserve the marinade?
Yes, after draining the lamb, you should reserve the marinade to add back into the casserole later.
How long does it take to brown the lamb?
The lamb should be browned in batches for approximately 10 minutes per batch.
Which vegetables are included in this recipe?
The dish includes chopped onions, peeled and halved carrots, and seeded ripe tomatoes.
What spices are used in the tagine?
The aromatic spice blend includes saffron threads, ground cumin, dried thyme, and ground coriander.
Why are prunes added to the lamb tagine?
Prunes provide a natural sweetness that balances the savory and briny notes of the dish.
What type of chickpeas should I use?
The recipe calls for one cup of canned chickpeas that have been rinsed and drained.
Is there alcohol in this recipe?
Yes, the recipe uses 1/2 cup of dry red wine and 1/2 cup of sherry wine vinegar.
How long should the tagine simmer?
The tagine should simmer covered over medium-low heat for approximately 1 hour and 15 minutes.
What type of olives are recommended?
The recipe suggests using 1/2 cup of pitted, imported black olives.
What is the purpose of adding flour?
A tablespoon of all-purpose flour is used to help thicken the sauce as it simmers.
What should I serve with Mediterranean Lamb Tagine?
It is traditionally served over a bed of fluffy couscous.
How do I finish the dish before serving?
Stir in fresh lemon juice to brighten the flavor and garnish with fresh mint leaves.
What kind of oil is used for cooking?
Extra virgin olive oil is used for browning the meat and sautéing the vegetables.
Can I use fresh orange juice?
Yes, the recipe specifically calls for 1 cup of freshly squeezed orange juice.
How many carrots are needed?
The recipe requires 3 carrots, peeled and cut into 2-inch pieces.
What does saffron add to the dish?
Saffron threads add a distinct floral aroma and a rich golden color to the stew.
Are the tomatoes peeled?
The recipe specifies they should be seeded and cut into 1/2 inch pieces, but peeling is not required.
Is the tagine spicy?
No, it is aromatic and flavorful due to the cumin and coriander, but it is not heat-spicy.
How much garlic is required?
You will need 4 finely minced garlic cloves.
Can I substitute the sherry wine vinegar?
While sherry vinegar is preferred for its complexity, red wine vinegar can be used as a substitute.
What is the total number of ingredients?
This recipe contains 21 distinct ingredients.
What equipment is best for cooking this?
A flameproof casserole or a heavy-bottomed Dutch oven is ideal for this slow-cooked meal.
Can I use dried chickpeas?
The recipe calls for canned, but you can use dried if they are soaked and cooked beforehand.
Does this dish contain sugar?
No added sugar is in the recipe; the sweetness comes naturally from the prunes and orange juice.
What is the garnish for this dish?
Fresh mint leaves are used as a garnish to add a refreshing contrast to the warm spices.
Is this a good meal for entertaining?
Yes, it is described as a flavorful experience meant to be shared with family and friends.