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Serves : 4

The French have taken the aromatic and deeply flavored Moroccan tagine and adapted it to their own taste. Daniel Gouret adds both boneless lamb shoulder and lamb neck to the stew.      More Amazing Lamb Recipes  

How to Make It

Step 1    

Heat the olive oil in a medium enameled cast-iron casserole. Add the lamb in 2 batches, season with salt and brown lightly on all sides over moderately high heat, about 12 minutes; transfer to a plate.

Step 2    

Add the carrots, onions and garlic to the casserole and cook over moderately low heat, stirring, until the onions are softened but not browned, about 5 minutes. Add the ginger, cinnamon, cumin and saffron and cook, stirring occasionally, until fragrant, about 3 minutes.

Step 3    

Gradually stir in the water, scraping up the browned juices from the bottom of the pan. Add the lamb, cover and bring to a boil. Reduce the heat to low and cook for 1 hour and 40 minutes. Add the prunes and continue cooking until the meat is very tender, about 20 minutes longer. Tilt the casserole and skim the fat from the sauce. Stir in the lemon juice and season with salt and pepper. Sprinkle with the cilantro and serve.

Make Ahead

The tagine can be refrigerated overnight; reheat gently.

Serve With


Suggested Pairing

Complement the tagine's sweet and spicy flavors with a refreshing, slightly chilled, sharply spicy rosé. Try a Côtes de Provence or a Tavel.

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