Lamb Tagine

also called lamb tajine · tajine · Moroccan lamb stew

Also written for Slow Cooker (3 to wash).

The table

Preheat the oven to 325°F (160°C)
3 lb(1.4 kg; cut in 2-in pieces)lamb shouldertoss in a bowlbrown in a taginesoftenbraise 325°F 2 hradd apricots, braise 30 min more
2 tspground cumin
2 tspground coriander
1 tspground cinnamon
1 tspground ginger
2 tspkosher salt
3 Tbsolive oil
2 large(sliced)yellow onions
4 clovesgarlic
2 cups(475 mL)chicken stock
1 cup(150 g)dried apricots
2 Tbshoney
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

Before anything else

2toss in a bowl

3brown in a tagine

goes in with what step 2 made

4soften

goes in with what step 3 made

5braise 325°F 2 hr

goes in with what step 4 made

6add apricots, braise 30 min more

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 30 min3 of 5 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the apricots go in for the last half hour; from the start they dissolve into the sauce and are gone
What you'll wash
Two things — the tagine, a bowl to spice the lamb in
Does it keep
4 days — the apricots keep dissolving into it, so it gets sweeter each day rather than worse

  1. toss in a bowl

    not timedfrom the start

  2. brown in a tagine

    not timedfrom the start

  3. soften

    not timedfrom the start

  4. braise 325°F 2 hr

    2 hrwalk away(we think)from the start

  5. add apricots, braise 30 min more

    30 minwalk away(we think)2 hr in

You'll need bowl · oven · tagine

Goes with

See how it is written
>> title: Lamb Tagine
>> category: Stews & Braises
>> tags: lamb, moroccan, apricots, oven, braise
>> counters: Shawarma Counter, One Pot
>> aka: lamb tajine, tajine, Moroccan lamb stew
>> pairs-with: harissa
>> servings: 6
>> time: 3 hr 30 min
>> slack: forgiving — the apricots go in for the last half hour; from the start they dissolve into the sauce and are gone
>> washing-up: the tagine, a bowl to spice the lamb in
>> keeps: 4 days — the apricots keep dissolving into it, so it gets sweeter each day rather than worse

Preheat the #oven{} to 325°F (160°C).

Toss @lamb shoulder{3%lb}(1.4 kg; cut in 2-in pieces), @ground cumin{2%tsp}, @ground coriander{2%tsp}, @ground cinnamon{1%tsp}, @ground ginger{1%tsp}, @kosher salt{2%tsp} in a #bowl{}.

Brown @&(~1)spiced lamb{}, @olive oil{3%Tbs} in a #tagine{}.

Soften @yellow onions{2%large}(sliced), @garlic{4%cloves} with @&(~1)browned lamb{}.

>> step: braise 325°F 2 hr
Braise @&(~1)tagine{} with @chicken stock{2%cup}(475 mL) at 325°F for ~{2%hr}.

>> step: add apricots, braise 30 min more
Add @dried apricots{1%cup}(150 g), @honey{2%Tbs} to @&(~1)braised lamb{} and braise ~{30%min}.