You would possibly personal a fantastic clay tagine. It’d sit on a excessive cupboard, on show. You would possibly see it, really feel a pang of guilt, and marvel the place the ladder is. Or possibly you don’t have one and are starting to marvel why you’re studying this in any respect. Stick with me! We’ve acquired a easy tagine recipe that doesn’t even require a tagine! So seize out your Dutch oven, which, uh, may also require a ladder. It’s chilly exterior and we’d like one thing saucy and spiced to heat us from the within. Andy Baraghani needs you to be comfortable, and full. This we will accomplish.
In Andy’s recipe, our stars are wealthy and earthy lamb, pops of candy golden raisins that plump up within the broth, and buttery toasted almonds. It’s barely candy and deeply savory. A tagine (the vessel itself) affords the additional benefit of a delicate style of the earth and showmanship: unveil the stew on the desk and instantly fill the room with aromatic meat scents (sounds good, proper?). However a Dutch oven can get the job performed too.
First, you season the lamb with kosher salt and let it relaxation for not less than an hour. Earlier than browning it, make certain to pat the items of lamb shoulder dry. When you don’t, the salt will pull water out of the meat, into the pan, and the meat will steam as an alternative of brown and caramelize. That’s the half Andy advised me folks are likely to mess up when making stews. Now that you understand, you’ll pat your lamb dry with some Bounty Choose-A-Dimension paper towels and transfer on together with your life.
After the meat has browned on all sides, you’ll add the flavour makers: onion, ginger, garlic, bay leaves, almonds. Then tomato paste for umami. Then the warming spices: cinnamon, cumin, cardamom, turmeric, crimson pepper flakes. Lastly: water. Six cups of water will remodel right into a silky, wealthy broth after round an hour of sluggish simmering.
To serve, Andy tops it with crimson onion, mint, and a squeeze of lemon—“one thing recent to deliver it again to life,” he mentioned. He’s additionally know so as to add a dollop of yogurt. On the facet: couscous, rice, or steamed greens would all be nice.
Now you understand the fundamentals of the tagine formulation: meat, fruit, nut, warming spices. You may customise it to your tastes, swapping beef for lamb or boneless skinless hen thighs (alter the cooking time primarily based on the meat), apricots or prunes for golden raisins, pistachios for almonds.
It’s a hearty, wintry dish that may simply feed (and impress, and luxury) a crowd. I solely learn about 4 folks, however that’s sufficient too. Like I mentioned, this recipe’s versatile.
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