Luxurious Middle Eastern spices and slow cooking make this Moroccan Lamb Tagine a tender and exotic stew.
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Okay, this turned out surprisingly well. The meat was fall-apart tender, and the flavors were out of this world. I liked the blend of sweet (cinnamon, cloves, etc) with the savory. The butternut squash roasted up with a sweet flavor, as well, and the combination was phenomenal.
I'd say I will be cooking it again soon, but with just the two of us at home, we've got a lot of leftovers.
My stock pot worked fine, by the way, as did the few substitutions I had to make. I used leg instead of shoulder, for example. But it all worked out quite well.
Thanks for this recipe... it's a keeper!
Ultimately, you can use either lamb or chicken stock, or a combination of the two, if you like. Sometimes, a different stock is used because it will lend a different flavor profile to a dish.
Also, using lamb stock as well as lamb meat can sometimes be more of a powerful flavor then some folks are looking for. Again, it really comes down to personal preference and the quality and availability of the stock you have on hand. Hope that helps. Cheers!
I made this meal yesterday. It tastes fantastic. I did use lamb leg an took the bones to make a short stock combined with a chicken stock as a liquid. I also cooked at 100 degrees Celsius for 3 hours in the oven
and made a cold Yoghurt Mint Sauce with it that works great as an anatgonist to the hot spicy stew.
Wish I had seen this at Christmas, made a tagine using dried apricots and green olives. My give this a try. I agree about using chicken stock, lamb stock could be a little strong. I rendered the lamb fat and added to olive oil to sear off the meat