Moroccan Lamb Tagine
Hannay’s Sauces Harissa
Hannay’s Harissa brings the authentic heat and aromatic depth of North Africa straight to your table. It is the perfect foundational spice paste for stews, tagines, and roasted meats.
Moroccan Lamb Tagine
Ingredients
- 2 kg lamb shanks cut into cubes 3 cm
- 200 g butter
- 1 large onion medium dice
- 3 to 4 cloves of garlic chopped
- 2 cinnamon sticks
- 2 tablespoon Hannay’s Sauces Harissa
- 2 teaspoons of turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cayenne Chilli
- 2 tins of whole peeled tomato
- 1 tablespoon tomato paste
- 100 ml honey
- 1 teaspoon cinnamon powder
- Salt and pepper to taste
Method
- Place meat in a pot with butter and braise until golden brown.
- Add onions, garlic, cinnamon sticks, ginger and Turmeric, salt and pepper.
- Slightly sauté for some colour and add the peeled tomatoes and mix with the tomato paste.
- Put this with enough water into the pot (Must just cover the meat in the pot) Cook over a low heat, stirring from time to time until the meat is tender. Add a little more water if necessary.
- When the meat is tender remove it from the pot and reserve.
- Remove the cinnamon sticks.
- Now add the chopped tomatoes and let them cook down in the sauce, in the pot over a medium to high heat, stirring from time to time until most of the liquid has reduced and is thick
- Reheat the lamb in the sauce then allow to cool, transfer to a plastic container and use as needed
- Serve with deep-fried almonds on top and a bowl of North African Couscous separately. Add a bundle of fresh coriander/cilantro on the Tagine.
The Cooking Process
Before
After
Alternative Meat Cuts
Lamb shank meat would be the next, but you'd need to cut the meat off the bone, and the shape of the pieces won't be as uniform, so some will cook faster than others.
Boneless lamb leg would probably be my next pick but it's leaner than shoulder so it wouldn't be as juicy.
For non-lamb options, beef chuck, boneless beef ribs, pork shoulder and pork scotch fillet (aka collar butt and pork neck) would work well. Try it with Chicken or Vegetables (it's so good!).
Pro Tip
Hannay’s Sauces Harissa may also be served on the side for those that like it a bit spicier.
