Lamb Tagine Recipe
This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
This sweet and fragrant Moroccan lamb tagine (mrouzia) is fit for a special occasion like Eid al-Adha, but is also worth the effort on a chilly winter day.
This lamb tagine with lentils, tomatoes, and raisins is cooked in the Instant Pot® and has a wonderful taste and a little kick.
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
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I am blessed with having experienced North African cooking at it's best -- in the everyday households around Morocco. This recipe produced the best tagine I've had outside of Morocco and definitely my best personal effort. I followed "lumiere's" review -- don't brown the meat as that is never done in traditional North African cooking! I haven't made preserved lemons yet, but instead I added juice of half a lemon at the very end -- added it to the broth and stirred gently. A Moroccan tradition (and possibly Algerian and Tunisian?) is to use 7 vegetables: alway onion and the 6 of the following: carrots, parnips, potato, turnip, zucchini, yellow squash, pumpkin or other squash, tomato, green beans -- you get the idea, whatever is fresh and in season. I also substituted chicken for the lamb. I love lamb, but chicken is easier to find than good lamb, which requires a trip to the local halal meat market. I am not a fan of turnips, but just one small turnip will add a rich flavor and if I end up eating it thinking i