Imagine a dish that whispers tales of Moroccan marketplaces, where spices dance and flavors intertwine like an exotic symphony. This Lamb Turnip Prune Tagine is not just a meal—it's a culinary journey that transforms humble ingredients into a masterpiece of taste and tradition. With tender lamb melting alongside sweet prunes and earthy turnips, this recipe promises to elevate your home cooking from ordinary to extraordinary, bringing the warmth of North African cuisine directly to your dining table.
Prep Time: 15 mins
Cook Time: 1 hrs 20 mins
Total Time: 1 hrs 35 mins
Cuisine: Moroccan
Serves: 6 servings
Ingredients
- 2 lbs lamb, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups turnips, peeled and cubed
- 1 cup prunes, pitted
- 1 teaspoon ground cumin
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh mint for garnish
Instructions
- Prepare all ingredients by cutting lamb into uniform chunks, chopping onions, mincing garlic, peeling and cubing turnips, and ensuring prunes are pitted.
- Season lamb chunks generously with salt, pepper, and ground cumin, ensuring each piece is well-coated with the spices.
- Heat a large heavy-bottomed tagine or Dutch oven over medium-high heat with a small amount of olive oil.
- Brown lamb chunks in batches, allowing each piece to develop a deep golden-brown crust, which will enhance the overall flavor of the dish. Remove browned meat and set aside.
- In the same pot, sauté chopped onions until translucent and slightly caramelized, about 5-6 minutes.
- Add minced garlic and cook for an additional minute, being careful not to burn the garlic.
- Return browned lamb to the pot and add chicken broth, ensuring the liquid partially covers the meat.
- Bring the mixture to a gentle simmer, cover, and reduce heat to low. Allow the lamb to braise slowly for approximately 1 hour or until meat becomes tender.
- Add cubed turnips and pitted prunes to the pot during the last 20 minutes of cooking, allowing them to absorb the rich flavors.
- Check seasoning and adjust salt and pepper as needed. The sauce should be slightly thickened and meat should be fork-tender.
- Remove from heat and let the tagine rest for 10 minutes before serving.
- Garnish with fresh mint leaves and serve hot, preferably with couscous or crusty bread to soak up the delicious sauce.
Tips
- Choose the right cut of lamb: Opt for shoulder or leg meat with some marbling, which ensures tenderness and rich flavor during slow cooking.
- Take time with browning: Don't rush the meat browning process. Developing a deep golden crust is crucial for building complex, layered flavors.
- Low and slow is the key: Braising at a gentle simmer allows the meat to become incredibly tender while letting spices fully develop.
- Balance your spices: While this recipe uses cumin, consider adding a pinch of cinnamon or ras el hanout for an authentic Moroccan touch.
- Let it rest: Allowing the tagine to rest for 10 minutes before serving helps the flavors meld and the sauce slightly thicken.
- Serve with the right accompaniments: Couscous, crusty bread, or even fluffy rice will perfectly complement the rich, savory sauce.
Nutrition Facts
Calories: 302kcal
Carbohydrates: 15g
Protein: 20g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 80mg
