Description
This rich and aromatic Lamb & Cranberry Tagine combines tender lamb shoulder slow-cooked with warm spices, cinnamon, and cardamom, balanced by the sweetness of honey and freshness of cranberries. Served with toasted pistachios, natural yogurt, and couscous, this North African-inspired dish delivers depth of flavor and a comforting, hearty meal.
Ingredients
Scale
Meat and Spices
- 1½ kg lamb shoulder, trimmed of excess fat, then cubed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp sweet paprika
- 1 tsp hot paprika
Cooking Base
- 3 tbsp olive oil
- 2 large red onions, sliced into half moons
- 4 garlic cloves, finely chopped
- 2 cinnamon sticks, broken in half
- 6 cardamom pods, lightly crushed
Liquid and Sweetness
- 400g can chopped tomatoes
- 2 tbsp honey
- ½ can water (approximately 200 ml)
Additional Ingredients and Garnish
- 200g fresh or frozen cranberries
- 50g shelled pistachios, toasted and roughly chopped, to serve
- Natural yogurt, to serve
- Handful mint leaves, to serve
- Couscous, to serve
Instructions
- Marinate the Lamb: At least 3 hours before cooking, or preferably overnight, combine the lamb cubes with half of the cumin, coriander, sweet paprika, and hot paprika in a large bowl. Toss thoroughly to coat the meat evenly, then cover and refrigerate to infuse the flavors.
- Brown the Lamb: Preheat the oven to 160°C (140°C fan) or gas mark 3. Heat 1 tablespoon of olive oil in a large flameproof casserole dish over high heat. Season the marinated lamb well. Working in batches, brown the lamb pieces until deeply colored on all sides to develop flavor. Remove browned lamb and set aside. Add more oil as needed between batches.
- Sauté Aromatics: Reduce the heat to medium and pour any remaining oil into the casserole. Add the sliced onions, chopped garlic, and the remaining ground spices. Cook for about 5 minutes, stirring occasionally, until the onions are softened and fragrant.
- Add Whole Spices and Return Lamb: Stir in the broken cinnamon sticks and lightly crushed cardamom pods to the onion mixture. Return all the browned lamb pieces to the casserole dish.
- Add Liquids and Simmer: Pour in the chopped tomatoes, about half a can of water (approximately 200 ml), and the honey. Stir well, season with salt and pepper, then bring the mixture to a boil.
- Slow Cook in Oven: Cover the casserole with its lid and transfer to the preheated oven. Cook for 2 hours and 15 minutes, allowing the lamb to become tender and absorb the complex flavors.
- Add Cranberries: Remove the casserole from the oven and give the tagine a good stir. Add the fresh or frozen cranberries, then return the casserole to the oven uncovered. Cook for an additional 15 minutes to soften the cranberries and thicken the sauce slightly.
- Finish and Serve: Taste and adjust seasoning as necessary. Remove the cinnamon sticks and cardamom pods before serving. Scatter the toasted pistachios, dollops of natural yogurt, and fresh mint leaves over the tagine. Serve directly from the dish alongside fluffy couscous.
Notes
- Marinating the lamb the day before enhances the flavor depth significantly.
- Use a flameproof casserole dish or tagine for best heat retention during slow cooking.
- To toast pistachios, place them in a dry pan over medium heat for 2-3 minutes, stirring often until fragrant.
- Adjust the level of hot paprika to control the spice heat according to your taste.
- Serve with couscous to soak up the delicious sauce; you can flavor couscous with lemon zest or herbs for added freshness.
- Prep Time: 20 minutes (plus 3 hours or overnight marinating)
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: North African, Moroccan
Keywords: lamb tagine, cranberry tagine, Moroccan lamb stew, slow cooked lamb, spiced lamb, North African recipe, lamb shoulder recipe, winter tagine
