Indulge yourself with this mouthwatering Moroccan Lamb Tagine — slow-cooked to perfection with tender lamb, sweet dates, warm spices, and rich, savory sauce. This authentic lamb tagine recipe brings the flavors of North Africa right to your kitchen. Perfect for cozy dinners or impressing your guests. Don’t miss this flavor-packed Moroccan stew!
🌟 Subscribe for the tastiest recipes with spices!
————————————————————————————————————————-
🖐 𝗙𝗢𝗢𝗗𝗜𝗘𝗦, THIS IS HOW YOU CAN SUPPORT US
🔔 Subscribe to CRUSH ON SPICES: / www.youtube.com/@CrushOnSpices
👍 Like and leave comments, feedback and your questions
💁🏽 💁🏽♂️ Share our videos with your friends
————————————————————————————————————————
🔪 Our Kitchen Equipment:
– Chalkboard (50×70 cm): https://amzn.to/3EnESB1*
– White Chalk Markers (3mm): https://amzn.to/3RcwqHL*
– Colored Chalk Markers (3mm): https://amzn.to/42zy6QP*
– Instant Pot: https://amzn.to/4j1WNMJ*
– Coffee/Spice Grinder: https://amzn.to/4iaJ9Wb*
– Small Spice Jars: https://amzn.to/4lt0Fb3*
– Large Spice Jars: https://amzn.to/3XXeZyJ*
————————————————————————————————————————
📝 Ingredients for 4 servings preserving jar (approx. 200ml):
1.2 kg (≈ 2.6 lbs) lamb shoulder and leg, mixed, including some bone
150 g (≈ 5.3 oz) dates, pitted and roughly chopped
400 g (≈ 14 oz) red onions
1 ½ tbsp tomato paste (or 75 g tomato passata)
2 tsp vegetable broth powder + 500 ml water
Salt, to taste
3 tbsp ghee
Spices
1 ceylon cinnamon stick (🛒https://amzn.to/3TjRTzs*)
1 ½ tsp Ras el Hanout with rose petals (🛒https://amzn.to/3ThlDgo*)
For Garnish
2 tbsp sesame seeds, toasted
Fresh parsley, chopped
————————————————————————————————————————-
📕 Chapters
0:00 Lamb Tagine – The Aromatic Moroccan Stew
0:13 Choosing meat for lamb tagine
0:50 Preparing ingredients for lamb tagine
1:24 Ras El Hanout: How to prepare it?
2:44 How to cook tagine in a pot
3:38 Speed hacks to brown an onion
4:34 The flavor base of a lamb tagine
5:24 Bonus: Millet & greens beans as side
6:11 Finishing touches for your sauce
———————————————————————————————————————–
Hey guys,
this is Indrani & Robi from Crush on Spices – two foodies with Indian and German roots .
We’re passionate about reinventing beloved dishes with unique spices, innovative techniques, and an endless array of flavor combinations that are sure to delight your taste buds. Join us as we dive into the vibrant world of spice cuisine, exploring its rich culture, history, and the exciting possibilities it offers in our videos.
Subscribe and ALWAYS BAYLEAF 🍂 IN GOOD FOOD!
————————————————————————————————————————-
*The links used are affiliate links. By making a purchase through the link, we will share in the revenue. This does not affect the price for you.
[Music] tjine is a love foam to indulge your senses tender lamp elegant spices and the gentle sweetness of dates come together in a dish that you simply have to cook for your family and friends hey guys welcome to Crusher Spices lampine will charm your taste buds the ingredient list is comparatively short and the preparation really straightforward and although the name might suggest otherwise you can easily prepare it at home without a tine you can either prepare the dish with a combination of lamb shoulder and lamb shanks cut into cubes or you do as we do today and you prepare whole lamb shanks they will be an absolute eye catcher on your table either way the preparation is the same you properly season your meat with salt and bring it up to room temperature there are only two ingredients to chop for this dish first up are dates just pit and roughly chop them they’ll melt into the sauce like they’re made out of butter we’re using them to add a subtle sweetness to the dish we just bought regular supermarket dates no need for expensive varieties like mishdul if you want to be done even faster use your kitchen machine or a nicer dicer also grab a couple of onions red ones if you have them their natural sweetness pairs beautifully with the dates finely chop them they help to thicken your sauce and that’s pretty much it for the chopping board segment we are crush on spices so let’s talk about spices for that we are now introducing a spice compass and today that will guide our way to the Moroccan cuisine the Moroccan cuisine also works with a lot of different spices in comparison to the Indian cuisine they are less hot and more sweet in nature and one of the most famous spice plants is Rasel Hanu that literally translates to the head of the shop or the top shelf spices so the very best the shop has to offer on the bazaars you will find true masters that combine up to 40 even 100 spices to their own personal spice blend here in Germany you will be hardressed to find a spice band this complex instead start with a basic Russell hanumix and pimp it buy a blend with at least 15 spices that make sure that the main ingredients are not only paprika and turmeric typical spices are cinnamon cardamom coriander and cumin for a sweetening dish like we are preparing today you can combine different pepper varieties to balance the sweet with a bit of heat floral notes are also often used for example rose saffron or lavender just check which spices best compliment your rasalanu you can use the spice pen for a variety of North African recipes like couscous tjines one pots or praise dishes the traditional way is to prepare this dish in the tajine and has a conical lid shape which allows the evaporated water to constantly trip back on the meat making it especially tender we don’t have a tjine at home so we use a modern pot with a lid that completely closes off the pot so no water can evaporate and that keeps our meat nice and juicy brown the meat on all sides until it takes on a golden color if your pot isn’t big enough no worries just do it in two batches [Music] once browned take it out and set it aside for later toss the cinnamon stick into the fat and let it sizzle for 30 seconds the delicious fragrance that will fill your kitchen already gives you a taste of the feast to come now onto the onions yes browning onions probably takes between 20 to 30 minutes but it’s essential for this dish we’ve got a couple of tricks to speed it up by around about 30% because patience is a virtue but shortcuts are always better first of all add a splash of water and cover the pot this will help getting the onions soft in no time after around about 3 minutes remove the lid and let the water evaporate the onions will start sizzling in their own juices now you can add a pinch of baking soda that will help speed up the browning process press down the onions firmly with your spatula to help them brown more evenly i know this sounds like a science experiment but it will save you up to 10 minutes now that the onions are golden add tomato paste and your Russell Hanu mix saute for around about 1 minute until fragrant and add a splash of water if needed don’t let it burn [Music] time for the chopped dates stir them in and top it all with vegetable broth then gently put the lamb into the pot and nestle it in like it’s taking a spa day the secret to a perfect lamb tine low and slow cooking let the meat simmer gently so it turns malt in your mouth tender and soaks up every spice and the best part you only need to be actively cooking for about 30 minutes after that the pot does all the work the lentina slowly simmers for up to 2 hours in the meantime you can make yourself a chai and we’ll prepare a nice side dish that goes perfectly with the lamb tjine we are pairing the tjine with some golden millet toast it in a little bit of oil until it’s shiny then add veggie broth infused with saffron and turmeric add salt and chopped green beans bring it all to a boil then reduce the heat we are at one out of nine and let it steam for 10 minutes [Music] stir in chopped parsley and let it rest for another 5 to 10 minutes the result fluffy aromatic golden goodness let’s take a look at our lamp if you like you can baste it from time to time after 1 hour we turn the lamp shanks over after the lamb is done cooking we put the meat aside and let it rest in the oven for 10 minutes in the meantime we reduce the sauce and mash in the dates for a creamy consistency just look at this totally worth the wait the lamb shanks are glossy succulent and will melt in your mouth just wait till you try it together with a millet this is a dish that you have to share with family and friends have fun cooking and remember always believe in good food [Music]
1 Comment
👍 Nice!