Moroccan Meat and Potato Tagine

Lamb and Potato Tagine

Christine Benlafquih

Ratings (14)
  • Total: 2 hrs 15 mins
  • Prep: 15 mins
  • Cook: 2 hrs
  • Tagine Time: 4 hrs
  • Yield: 4 servings
Nutritional Guidelines (per serving)
714 Calories
43g Fat
47g Carbs
37g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 714
% Daily Value*
Total Fat 43g 55%
Saturated Fat 13g 65%
Cholesterol 117mg 39%
Sodium 1306mg 57%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 20%
Protein 37g
Calcium 153mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for lamb and potato stew (called a tagine) is a popular family meal in Morocco and is traditionally cooked in a tagine (a ceramic or clay vessel by the same name). However, this recipe offers three different methods for cooking the dish—tagine, pot, and slow cooker—so you can choose which is best for you. The meat can be lamb, beef, or goat meat, and carrots or other vegetables can be added to the recipe. Use as much preserved lemon as you like—the more lemon, the tangier the dish; they will also add saltiness, so adjust the seasoning accordingly.

Moroccans serve the stews directly from the tagine in which it was cooked. Moroccan bread is traditionally used as a utensil to scoop everything up, and harrisa (hot chili pepper paste) can be offered as a condiment.

Ingredients

  • 1/3 cup olive oil
  • 1 large onion (sliced for tagine, chopped for pot or pressure cooker)
  • 3 cloves garlic (pressed or finely chopped)
  • 1 1/2 pounds/700 grams potatoes (peeled and sliced for tagine, cut into wedges for pot or pressure cooker)
  • 1 pound/about 1/2 kilogram lamb, beef, or goat meat
  • 2 teaspoons salt, or to taste
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • Optional: Pinch of saffron threads (crumbled)
  • A small handful of fresh parsley or cilantro sprigs (tied into a bouquet for tagine, chopped for pot or pressure cooker)
  • Large handful of red or green olives
  • 1/2 or 1 whole preserved lemon (quartered)
  • 1 1/2 cups water for tagine, 3 cups for pot or pressure cooker

Steps to Make It

Tagine Method

  1. Pour the olive oil into the base of a tagine; arrange the onion slices across the bottom and distribute the garlic on top. Add the potato slices (you can arrange them neatly if you like) and place the meat on top of the potatoes in the center.

  2. Sprinkle the spices as evenly as possible over the meat and potatoes. Add the parsley bouquet, olives, preserved lemon, and about 1 1/2 cups of water.

  3. Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time, so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for 3 to 4 hours, or until the meat is very tender and can be pulled apart with your fingers.

Conventional Pot Method

  1. Mix the meat with chopped onion, garlic, chopped parsley, spices, and olive oil in a large pot. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.

  2. Add 3 cups of water and cover. Simmer the meat for about 1 1/2 hours.

  3. Add the potatoes, olives, and preserved lemon, adding water if necessary so that the broth almost reaches the top of the potatoes. Partially cover and simmer for about 15 minutes, or until the potatoes are tender and the sauce is reduced until thick. Toward the end of the cooking, taste for salt and adjust the seasoning if necessary.

Pressure Cooker Method

  1. Mix the meat with chopped onion, garlic, chopped parsley, spices, and olive oil. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.

  2. Add 3 cups of water and cover. Cook the meat with pressure for about 35 minutes, or a little longer if using lamb or goat meat.

  3. Add the potatoes, olives, and preserved lemon, adding water if necessary so that the broth almost reaches the top of the potatoes. Partially cover and simmer for about 15 minutes, or until the potatoes are tender and the sauce is reduced until thick. Toward the end of the cooking, taste for salt and adjust the seasoning if necessary.