Lamb Tagine with Figs Recipe

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2 lbs. of Lamb stew cuts (cubed)
Fresh figs
1 sweet onion sliced
4 to 6 shallots or Perl onions (whole - or cut in half)
4 Mediterranean green squash (or zucchini) sliced lengthwise
2 Medium tomatoes; chopped
1 cup Cilantro and Parsley; finely chopped
2 Garlic Cloves, minced
2 TBSP Argan Oil and 2 TBSP Vegetable Oil (up to 2/3 cup of oil)
Salt to taste (we recommend Malha Heeya - Primordial Mineral Salt)

To cook this dish you’ll need a Moroccan Clay Terracotta Cooking Tagine. Traditional Tagines can be cooked on Charcoal Grill using wood charcoal or on gas and electric stove top.
Cooking Direction:
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 cup of cooking oil or mixed Argan and vegetable oil. (you will appreciate the nutty flavor of the argan oil)

Place the meat on the warm oil and season with some salt.

Add minced Garlic.

Cover and let it sear for 5 min.

Add Onions 1 heaping TBSP of Ras El Hanout Spice Mix and salt.

Add shallots, zucchini, and Figs forming a pyramid as seen on Video.

Top the Tagine veggies with Cilantro, Parsley and Tomatoes.

Add another 1 TBSP (remaining) Ras El Hanout Spice.

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.