A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.
Ingredients
- For the tagine
- 1.8 kg boneless lamb shoulder trimmed of excess fat and cut into 4cm pieces
- salt
- extra virgin olive oil
- 2 onions diced
- 2 quince peeled, seeded and quartered
- 1 head garlic unpeeled and halved across its equator
- a thumb fresh ginger peeled and sliced
- 1 tsp ground ginger
- 3 bay leaves
- pinch A largeof saffron threads
- ½ cinnamon stick
- ½ tsp black pepper
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chilli flakes
- 400 g chopped tomatoes with their juices
- For the yoghurt
- 340 g plain greek yoghurt
- 1 pinch garlic clove finely grated or pounded with aof salt
- 2 tbsp parsley finely chopped
- 2 tbsp coriander leaves and stems finely chopped
- 8 mint leaves finely chopped
- 30 ml extra virgin olive oil
- 8 mint leaves finely chopped
- 30 ml extra virgin olive oil
Servings:
Instructions
- Salt the lamb at least an hour before cooking, preferably overnight. Bring to room temperature.
- Set a large Dutch oven or similar pot over a medium-high heat and coat the bottom in oil. Working in batches, to avoid crowding the pan, brown the lamb evenly on all sides – about 3 minutes per side. Transfer the browned meat to a large bowl.
- Carefully tip the fat from the pot and return it to the heat. Deglaze the pan with 250ml water, loosening the brown bits with a wooden spoon. Pour this deglazing liquid into the bowl with the lamb.
- Return the pot to a medium heat and coat the bottom with oil. Add the onion, quince, garlic, herbs and spices. Cook, stirring occasionally, for around 18 minutes, or until the onions are brown and soft.
- Add the tomatoes to the browned onions and cook for 3 minutes. Stir in the lamb and its liquid. Add enough water to come about ⅓ of the way up the sides of the meat, then add about 300ml more.
- Increase the heat to high and bring to a boil, then reduce to a simmer. Cover the tagine partially with a lid. Stirring occasionally, continue simmering the meat until tender – about 2 hours.
- Meanwhile, combine all the yoghurt ingredients with a generous pinch of salt. Stir, taste, and adjust seasoning as needed. Cover and chill until serving.
- Taste the tagine and adjust the seasoning as needed. Skim any fat from the surface. Serve with steamed couscous and the herbed yoghurt.
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