Yesterday we went to the Guggenheim Museum to see the Kandinsky exhibition. It was a nice afternoon I love the bright colors he used. But the place was really full you could hardily see the paintings and some people, God bless their souls, had to almost touch the paintings with their noses to see it. But overall was a fun day. When we came back my hubby said he missed Moroccan food, so we looked at my books for some recipes and I chose this one with potato and olives from “The food of Morocco” book. It’s very yummy, if you don’t have a Tagine Pan don’t sweat, any other pan will do. But the secret is slow cooking it so the flavors really get together. Enjoy.
Lamb Tagine
- 2 lb boneless lamb shoulder
- 3 tablespoons olive oil
- 2 onions finely chopped
- 2 garlic gloves finely chopped
- 1-teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- 3 tablespoon chopped coriander leaves
- 1 cup green olives
- 1 lb potatoes
- 1/8-teaspoon ground saffron treads
- 1-tablespoon olive oil, extra
Trim the lamb and cut into 1-¼ inches pieces. Heat half of the olive oil in the tagine pan over high heat and brown the lamb on each side in batches, removing to a dish when cooked. Reduce the heat to low add the remaining olive oil and cook the onions for 8 minutes or until softened. Add the garlic, cumin, and ginger and cook for a few seconds. Add 1 ½ cup of water and stir well to lift the browned bits. Return the lamb to the pan, along with the paprika, ½ teaspoon of salt and a good grinding of black pepper. Add the coriander then cover and simmer over low heat for 1 hour. Then add the potatoes and olives and cook for 15-30 minutes. I served with basmati rice with coriander seeds and pistachios.
{ 21 comments… read them below or add one }
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I love the combo of spices of your tagine. It sounds delicious!
Hi Simple life, Thank you so much, I’m glad you like it. 😉
You always have the most gorgeous and mouth-watering photos!
What a delicious and comforting tagine! I love the spices here and whole green olives make the dish just gorgeous!
I love this dish. Your photo looks amazing. Guggenheim museum was one of my favorites when I lived in NY. But the regular admission fee was pricey. I only go there during suggested donation day.
I know, Kandinsky Rocks. 😉
Good ness! this looks SO delicious…you surely was inspired by Kandinsky! How I envy you for being able to see his exhibit!
ronelle
Thanks guys for all the lovely comments.
Thanks jessie.
Thanks Lulu, the plate at the back is basmati rice with some coriander seeds and pistachios.
Thanks Erica, I guess you could use beef or chicken.
Jeez this sounds fabulous. I’ve been experimenting with lamb for about a year now and really enjoy all the possibilities. Thanks for sharing this recipe.
I love tagine and lamb. Lamb is available here but sometimes they’re hard to find. I could substitute with but it tastes better with lamb. I’ll see what I could find. There’s something about Moroccan food – they’re exotic and irresistible. Your dish looks really good and I like your tagine pan.
wow! what a gorgeous dish and delicious photo too
wonderful dish, wonderful picture!
i cant see clearly the plate at the back, but i kinda like it!
Lovely recipe. I love all the spices. My family loves lamb. The meat is very tender. I always make lamb stew with a lot of spices too.
I don’t like Lamb, but the flavors are amazing! Beautiful pictures.
Thanks Kristy.
The other day I bought some lamb meat and have no idea what to do with them! Actually, this is my first time buying lamb meat. Non of my family members taking it! Still thinking what to do with them…..Yours one looks fabulous! So inviting!
MMMMMMMMMMM,….the lamb tagine looks absolutely fab!!
A while ago, my husband & i also went to a Kandinsky exhibition in our local BOZAR in Brussels!