I was clearing some cupboards out, in preparation for the move, (I will move this year) when I came across something I haven’t used in a while. Hello there little Tagine, what on earth are you doing at the back of the cupboard? Time to put you to good use!
Here’s my recipe for Lamb Tagine with pistachio crumb – I was hoping to use almonds as I feel this could be typically Moroccan. I had unsalted pistachios available, let’s see what happens.
Let’s get cooking!
- 500g Diced Lamb
- 1 Medium onion
- 2-3 Cloves of garlic
- 1 Cinnamon stick or 1/2 tsp of ground cinnamon
- 2 tsp Ground coriander
- 1 tsp Cumin
- 1 tsp Ground ginger, or 1 tsp of minced ginger
- 300 ml Water
- 1 Can of chopped tomatoes, or 4 fresh ripe tomatoes.
- 2 Carrots
- 40g of Pistachios
- A splash of oil
- Coarsely chop the garlic, onion, tomatoes and carrot.
- Place a heavy sauce pan on a medium heat, add a splash of oil.
- Add the onion, garlic and carrot until brown, set aside.
- Using the same pan add the lamb cubes and brown gently. This should only take a couple of minutes.
- Add the ginger, cumin, cinnamon stick and ground coriander. Keep it moving around the pan.
- If you have a Tagine, remove these from the pan and place in your Tagine.
- Add the tomatoes and water.
- Cover the pan/place the lid on the Tagine and leave on a low simmer for 1 hour/place in the oven (190 °C, 375 °F, gas mar 5).
- Whilst that is simmering, make the Pistachio crumb.
- Roughly chop the pistachios – you can use a chopper if you have one.
- Heat a dry frying pan.
- Add the pistachios and toast. You will quickly see that they start to brown, be careful not to burn them!
- Serve the lamb and leisurely sprinkle the crumb on top.
- If you're using a Tagine, start cooking with the lid on then remove it for the last 20 minutes. This will allow a sauce to form.
By slow cooking the lamb was tender and the carrots had soaked in cinnamon, so tasted deliciously sweet. This dish needed no salt or pepper on top, simply the mild spices and herbs. Be sure to remove the cinnamon stick before serving, especially if you have guests!
Lamb can be combined with any vegetables, this dish would be perfect with fine green beans, broccoli or perhaps cauliflower rice.