Lamb Tagine with Figs and Ras El Hanout
2 lbs. of Lamb stew cuts.
1 sweet onion sliced
4 to 6 shallots or Perl onions (whole)
4 Mediterranean green squash (or zucchini) sliced
2 Medium tomatoes chopped
1 cup Cilantro and parsley finely chopped
2 Garlic Cloves
Spices: Ras El Hanout Spice Blend and salt to taste.
To cook this dish youll need a Moroccan Clay Terracotta Cooking Tagine available at www.ZamouriSpices.com.
Traditional Tagines can be cooked on Charcoal Grill using wood charcoal or on gas and electric stove top.
Gently warm up your cooking tagine on low heat for approx. 2 minutes.
Increase heat to Medium if using stove top.
Add up to 2/3 of cooking oil or mixed Argan and vegetable oil.
Place the meat on the warm oil and season with some salt.
Add minced Garlic.
Cover and let it sear for 5 min.
1 Large Tbsp. of Ras El Hanout Spice Mix.
Add shallots, zucchini, and Figs forming a pyramid as seen on Video.
Top the Tagine veggies with Cilantro, Parsley and Tomatoes.
Add more Ras El Hanout Spice Approx. 1 tbsp.
Cover and let it cook for Approx. 30 min or until veggies are soft and fully cooked.
Serve the Tagine warm with Moroccan bread, Pita bread, or French Baguettes.