Moroccan Lamb Tagine

    Matthew Mitchell
    Traveler's Table

    • 4 hours (+24 hours for marinade)
    • Serves 4

    One of the first trips that my wife and I took together when we were first dating was to France and Morocco, where we fell in love with Moroccan culture, food, … and each other. In fact, we both still remember a particularly inspiring lamb tagine that we enjoyed in Marrakech’s Night Market after a day of wandering the spice stalls and alley ways of the local souk (market). Hopefully, the version that we serve at Traveler’s Table is able to do justice to the one that we first enjoyed in Morocco many years ago.

    Since our mission at Traveler’s Table is to explore the world through food and drink, we suggest pairing our lamb tagine with a medium to full bodied red wine from Spain, France, or Italy. Specifically, one of our Spanish Riojas; French wines from Provence, like a Côtes du Rhone, Gigondas, or Châteauneuf-du-Pape; or an Italian Chianti Classico or Super Tuscan Blend.” – Matthew Mitchell, Traveler’s Table

    Traveler’s Table

    Ingredients

    Marinade

    • 24 oz lamb leg
    • 1 oz Ras al Hanout spice blend
    • 0.6 oz ground coriander
    • 0.2 oz ground cinammon
    • 0.5 oz harissa powder
    • 0.6 oz ground turmeric
    • 0.6 oz kosher salt
    • 0.3 oz black pepper
    • 0.4 oz ground ginger
    • 0.7 oz minced garlic
    • 1 cup extra-virgin olive oil

    Tagine

    • 0.8 oz canola oil
    • 2.7 oz tomato paste
    • 1 cup red wine
    • 1 qt chicken stock
    • 1 cup garbanzo beans, drained
    • 0.5 oz minced garlic
    • 0.5 oz ground ginger
    • 3.5 oz diced yellow onions
    • 3.5 oz golden raisins
    • 3.5 oz diced dried apricots
    • 0.5 oz kosher salt

    Sides

    • 16 heirloom carrots
    • 14 oz diced sweet potatoes
    • 14 oz carnival cauliflower
    • 28 oz ancient grain mix (farro and quinoa)

    Garnish

    • ~40 golden raisins
    • ~40 pomegranate seeds
    • ~40 pistachios, chopped

    Directions

    Preparation

    1. Marinate lamb for 24 hours.
    2. Heat oil in a large rondeau pot (any large flat-bottomed pot will do) on high heat.
    3. Add onions and marinated lamb.
    4. Sear lamb until crust forms.
    5. Add tomato paste, ginger, and garlic.
    6. Add red wine to deglaze, and reduce by ¼.
    7. Add chicken stock, salt, garbanzos, golden raisins, apricots and stir.
    8. Reduce to low heat, cover, and braise for 4 hours (or move to a deep hotel pan and braise in the oven at 350℉ for 4 hours).

    Vegetables

    1. Dice sweet potatoes, slice carrots in half, cut cauliflower in bite sized pieces. Coat in olive oil and season with salt and pepper.
    2. Bake in oven at 400℉ for 15 minutes.
    3. Serve with lamb tagine and mixed grains.

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    Houston, TX 77006  |  Map

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