Tagine refers to both the pot and the stew like dish that is cooked inside, but don't write off making a tagine if you don't own a tagine pot. We made ours in a Dutch oven and it comes out perfectly! As long as you have a large pot with a tight fitting lid you'll be good to go.
The lamb simmers until it is fork-tender, all while making your kitchen smell like a fancy Moroccan restaurant. The dish traditionally uses lots of spices both savory and ones that lean more sweet, like cinnamon and cardamom. The result is a dish so well-balanced and complex, without a ton of work. (The best kind of meal, tbh.) Serve it over perfectly cooked couscous for the best meal ever. Leftovers are even better the next day! Kitchen Utensils
Have you made this yet? Let us know how it went in the comments below!
boneless lamb roast, cut into 1" pieces
freshly chopped cilantro, plus more for garnish
Torn mint leaves, for serving
Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolatee chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
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