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Complex Heat

Lamb Tagine with Smoked Chiles

septiembre 18, 2024

Introduction:
Lamb tagine is a traditional Moroccan dish known for its rich, slow-cooked flavors. Adding smoked chiles brings a layer of complexity and heat to this already flavorful dish. This recipe walks you through the steps to create a delicious lamb tagine infused with smoky and spicy notes, perfect for those who love bold flavors.

Ingredients:

For the Lamb Marinade:

  • 1 kg (2.2 lbs) lamb shoulder or leg, cut into chunks
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 3 garlic cloves, minced
  • Salt and pepper to taste

For the Tagine:

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 smoked chiles (like chipotle or dried ancho), chopped
  • 1 tsp ground turmeric
  • 1 tsp saffron threads (optional)
  • 2 cups (500 ml) chicken or vegetable broth
  • 1 can (400g) diced tomatoes
  • 1 cup dried apricots or prunes
  • 2 tbsp honey
  • 1 cinnamon stick
  • 1/2 cup almonds, toasted
  • Fresh cilantro, chopped (for garnish)

Step-by-Step Instructions:

  1. Marinate the Lamb:
  • In a large bowl, combine the lamb pieces with olive oil, cumin, coriander, cinnamon, paprika, ginger, garlic, salt, and pepper.
  • Mix thoroughly until all the lamb is coated in the spices. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (preferably overnight).
  1. Sear the Lamb:
  • Heat 2 tbsp of olive oil in a large pot or tagine over medium-high heat.
  • Add the marinated lamb in batches, searing the pieces until they are browned on all sides (about 4-5 minutes). Remove and set aside.
  1. Cook the Aromatics:
  • In the same pot, add the chopped onion and cook for 5 minutes until softened.
  • Add the smoked chiles, turmeric, and saffron (if using). Stir and cook for 1-2 minutes to release the flavors.
  1. Simmer the Tagine:
  • Return the lamb to the pot, followed by the broth, diced tomatoes, dried apricots (or prunes), honey, and the cinnamon stick.
  • Stir everything together, bringing the mixture to a simmer. Lower the heat, cover, and cook for about 2 hours, stirring occasionally. The lamb should become tender, and the sauce should thicken.
  1. Add Final Touches:
  • About 10 minutes before serving, stir in the toasted almonds.
  • Taste the tagine, and adjust the seasoning if needed, adding salt, pepper, or more honey for sweetness.
  1. Serve:
  • Garnish with chopped fresh cilantro and serve the lamb tagine over couscous or with warm flatbread.

Tips:

  • Smoked Chiles: Chipotle or ancho chiles work best for this recipe. You can find them dried or canned in adobo sauce for a richer flavor.
  • Make It Ahead: The flavors of this dish intensify the next day, so consider making it a day ahead for the best results.
  • Serving Suggestion: Lamb tagine pairs well with a side of herbed couscous or roasted vegetables.

This smoky, fragrant lamb tagine will transport you straight to Morocco with every bite. Enjoy!