Emile Henry Tagine Color: Burgundy

  • 3 T olive oil
  • 2 lbs lamb shoulder, cut into 1″ pieces
  • 5 garlic cloves, thinly sliced
  • 1 large cinnamon stick, broken in half
  • 1 large yellow onion, sliced in rounds
  • 5 tsp Ras-el-Hanout spice blend
  • 1 T chopped peeled ginger
  • 2 1/2-3 c beef stock
  • 1/2 c halved dried prunes
  • 1 T of honey
  • Salt and freshly ground black pepper
  • Steamed couscous

We recommend using a 3.7 quart Emile Henry Tagine for this recipe

Tagine with onions Tagine

Place lamb, ginger, garlic, 1 tablespoon of oil, and Ras-el-Hanout in a shallow dish to marinate. Allow the mixture to come to room temperature. Reduce heat to medium-low and line the bottom of the tagine dish with onions. Add lamb with any accumulated juices in a well in the middle. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, cover, and simmer until lamb is tender about 2.5-4 hours. Test the temperature of the lamb after 2 hours, for medium-done it should be 160 degrees Fahrenheit. Cook longer as necessary, checking temperature every half hour. Stir in prunes; simmer until heated through, about 5 minutes. Season with salt and pepper. Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center.

Serves 6–8 people

We recommend serving this dish with one of our winter warmer wines.