Hello friends,
Here’s the recipe I made for our Easter lunch this year. I hadn’t had the time to post it yet, so I’m doing it today! And I’m excited to read your comments because I’m sure you’re going to love it!!
So here is my lamb tagine with carrots.
Sending sunshine!
For those of you who follow me regularly, you know I love Mediterranean and Levantine cuisine, basically, any cuisine that brings sunshine to the table and the plate! And this lamb tagine with carrots recipe will be no exception.
Previous recipes already posted here
Before diving into the details of this recipe, here are the different tagine recipes already shared on the blog:
- the lamb tagine with prunes (I took a lot of inspiration from this recipe to create this one)
- the chicken tagine with preserved lemon (I think it’s very refined)
- the turkey tagine with olives (you can obviously make it with chicken or even pork)
- the shoulder of lamb tagine style (it’s incredibly tender!)
- the lamb tagine with sun-dried tomatoes (this will surprise you, the flavors are incredible!)
- and the veal tagine with squash (yes, veal works very well for making a tagine)
Here’s the seventh tagine recipe, bringing you even more ideas and options for your meals!
Some info
The tagine is an iconic dish from Maghreb cuisine, particularly in Morocco. Originally a Berber dish, it’s a type of stew where vegetables and meat are slow-cooked.
The word “tagine” actually refers to the earthenware pot in which the food is cooked. The pointed shape of the lid was designed to cook without water and retain all the flavors of the ingredients. The steam from the food condenses on the lid of the tagine pot and then falls back onto the food, keeping it moist.
The result is amazing: food cooked in a tagine pot is particularly tender and flavorful, much to the delight of food lovers.
When the word “tagine” refers to the food, it’s the dish that has been cooked in the tagine pot. (source Quitoque)
Back to our carrots
Now back to our lamb tagine with carrots.
This year, Easter was on March 31, and even though it’s officially spring, the vegetable selection was not yet in full swing at the markets! So, I chose carrots for their vibrant color, their “in season” quality, and also for their taste, which pairs perfectly with a sweet-salty dish. And honestly, we weren’t disappointed when we tasted it. It was a total hit! 😉
My tips
Making this tagine is really easy, as is often the case with traditional slow-cooked dishes. In the recipe, I’ve mentioned a cooking time of 1 hour (once all the ingredients are in the pot), but I highly recommend letting it cook longer. Don’t hesitate to cook your tagine for another hour on very low heat. You’ll get a delicious confit taste.
Be creative!
As is often the case with these types of recipes, there are many variations you can try. For example, you could add apples, pears (which will melt and give a lovely sweet taste), turnips (if it’s the season), dried apricots (staying with the orange color theme and adding Mediterranean flavors), fennel, etc. Feel free to use whatever you have in your fridge! 😉
I served my tagine with couscous (of course!), my delicious labneh with za’atar (the flavor combination works wonderfully), and with my tomato confit (it’s to die for…).
The necessary utensils:
A large casserole dish (I use my 31 cm Staub oval),
A cutting board,
A good paring knife,
A vegetable peeler
And a “oak leaf” tongs (to easily handle my pieces of meat).
I imagine you have all of this on hand! So, let’s put on our aprons and make my lamb tagine with carrots?
The recipe, Chef!
Veal and Carrot Tagine
( Vote !)
Loading...Ingredients
- 1.2 kg of lamb shoulder pieces
- 20 g of butter
- 2 tablespoons of sunflower oil
- 1 onion
- 3 garlic cloves
- 2 cm of ginger
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of ground ginger
- 1 teaspoon of ground coriander
- 2 tablespoons of flower honey
- 1 glass of water
- 6 carrots
- 1 tablespoon of pine nuts
- 1 small handful of herbs (fresh coriander, mint, parsley)
Instructions
Voici la traduction en anglais du texte :
Melt the butter with the oil in the pot. Then brown the pieces of lamb on each side over high heat.
Set the lamb pieces aside on a plate and sauté the sliced onion in the same pot.
Return the lamb pieces and any juices from the plate back into the pot.
Add the grated garlic cloves, grated ginger, then the spices, salt, and pepper. Cook over high heat, stirring occasionally, for 2-3 minutes.
Add a glass of water.
Lower the heat to low.
Add the honey.
Place the peeled carrots, cut into chunks, on top.
Let simmer for at least 1 hour (2 hours is better) over low heat and covered.
Stir occasionally during cooking and adjust the seasoning.
At the end of cooking, check the seasoning of your sauce, and add salt and pepper if necessary.
No Comments