Lamb Tagine with Fennel, Olives, and Preserved Lemons

Tagine is a spicy, slow-cooked North African stew made with meat or fish and vegetables. Traditionally, its prepared in a shallow, earthenware cooking dish with a tall, conical lid. (The cooking vessel and the dish share the same name.) Tagine pots were originally used by the nomadic Berbers who would prepare food over an open fire while moving from place to place. This ceramic pot is a veritable portable oven.

Classic tagines pots are made of clay and not glazed so that they can be exposed to direct heat.  Tip #1: The fancy, highly decorated glazed tagine that you find in the souks throughout Morocco are used only for serving, not for cooking!

The combination of ingredients for Moroccan tagines is infinite.  From lamb to beef, chicken to fish.  Or just seasonal vegetables.  Other popular ingredients include olives, preserved lemons, dried fruits (such as apricots, dates, and raisins), almonds and fresh coriander.

Moroccan tagines fall into four categories: Mmqualli; mchermel; mhammer, and tagine in tomato sauce.The one unifying element is the addition of warm, pungent spices. While the combination may vary, as prescribed by the type of tagine, they all offer layers and layers of flavor from sweet to spicy. The most important of which is Morocco’s “secret sauce”: Ras el Hanout. We will explore this unique spice mixture more fully in one of my upcoming posts highlighting the cuisine of Morocco.

Tip #2: If you’re in a hurry, this tagine recipe can also be made in minutes using a pressure cooker, just as many modern Moroccans do today!

Ingredients:

1 Tablespoon Ras el Hanout

1 Tablespoon ground cumin

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger

1 Tablespoon sweet paprika

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 ½ -2 pounds lamb shoulder cut into 1-inch cubes 

2-3 Tablespoons olive oil (more as needed)

1 large red onion, peeled and finely chopped

3 ½ cup vegetable broth, preferably homemade

1 large fennel bulb, cut into ½ inch wedges

½ cup chickpeas, drained

2 preserved lemon halves, rinsed and cut into ¼-inch slices; plus 1 extra half for garnishing

½ cup olives, such as Kalamatas or Gaetas

¼ cup fresh lemon juice

6 sprigs fresh coriander, for decoration

Cooking instructions:

1.    Prepare spice rub:  In a small bowl mix together all the dry spices including salt and pepper. Put lamb cubes in a large bowl, then massage meat with spice mixture.  Cover with plastic wrap and refrigerate for two hours or preferably overnight.

2.    Add olive oil to a tagine, Dutch oven, or heavy enamel casserole.  Heat for several minutes on a medium heat.  Add cubes of lamb (in several batches) and fry for five minutes turning periodically to brown meat evenly.  When cooked, remove pieces to a bowl and set aside while the next batch is cooked. 

3.    Add chopped onion to cooking pot and cook for 5-7 minutes over medium heat until caramelized. Add lamb back into the casserole then pour in 1 ½ cup of the broth and stir. Bring to a boil, add lid, and reduce to a simmer. Cook meat for 1 ½ hours, stirring periodically.  Check to see if additional broth is needed.

4.    When meat seems to be very tender, add in the fennel slices and preserved lemons.  Add remaining broth and cook for another 30 minutes. Keep your eye on the tagine and add water if more liquid is needed.

5.    Add in chickpeas and olives to cooking pot, stir, and cook for another 10 minutes.

6.    If not using a tagine, transfer the stew to a decorative bowl, and garnish with sprigs of fresh coriander and thin slices of preserved lemons.  Fluffy couscous or slices of warmed pita or naan bread make perfect accompaniments.

Serves:  4

Wine Recommendations:  This flavorful dish requires a gutsy wine such as a Garnacha, Tempranillo or a Mencia-based Bierzo wine from Spain; Barbera from Piedmont Italy; American Zinfandel; or Syrah or red Côte du Rhône from France. Even better would be find a red wine from Morocco.  Look for Domaine de la Zouina’s 100% Cabernet Sauvignon under their Epicuria label or their Cabernet, Syrah, Tempranillo blend under their less expensive line, Volubilia Classic