Moroccan & North African
Free recipe
Lamb Tagine with Garlic and Herbs
Simple Lamb Tagine, the way the moroccan coast does it, with Garlic and Herbs -- generous, unfussy, and made for sharing.
***** 4.9 · 843 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Garlic and Herbs: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the lamb tagine warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
More Moroccan & North African
You might also like
Moroccan & North African
Free
A rustic take on rfissa with Pomegranate. Expect deep, savory flavor from a short list of honest ingredients.
Moroccan & North African
Free
Grilled Bastilla -- the kind of moroccan dish that tastes like it took all day but does not.
Moroccan & North African
Free
Bright, herb-forward lamb tagine that proves moroccan cooking is about restraint, not shortcuts.
Moroccan & North African
Free
Rustic Berber Omelette with Garlic and Herbs -- the kind of moroccan dish that tastes like it took all day but...