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Turkish Lamb Tagine Dish
This is a delicious slow cooked lamb tagine dish that brings together deep, aromatic flavours with tender, juicy meat. Traditionally, this dish is prepared in a special conical clay pot called a “tagine,” which helps lock in moisture and intensify the flavours. Although it originates from North Africa, particularly Morocco, this version incorporates Turkish influences, creating a fusion of rich spices and comforting ingredients.
Key Ingredients and Their Roles
Lamb: The main ingredients of this delicious dish is lamb shoulder or leg cut into chang pieces. Add all the ingredients and spices in the tagine pot and cook for about four hours until the meat is tender.
Flavour Profile and Serving Suggestions
This dish masterfully balances savoury, sweet, and spicy elements, creating layers of flavour in every bite. The slow-cooked lamb, combined with the gentle sweetness of dried fruits and the warmth of the spices, makes for a deeply satisfying meal.
Blending Turkish and North African culinary traditions, this lamb tagine offers a unique and comforting dish that showcases the beauty of slow-cooked, spice-infused meals. Whether served for a special gathering or a cosy family dinner, it brings warmth and richness to the table with every bite.
Turkish Lamb Tagine Dish Recipe
Turkish lamb tagine, though not a traditional Turkish dish, merges Turkish and North African culinary traditions. Drawing inspiration from Morocco’s classic tagine and blending it with Turkish flavours, this dish creates a hearty and flavourful meal that’s rich with spices and tender lamb.
Ingredients:
1 lb lamb (shoulder or leg, cut into chunks)
1 large onion, chopped
3 garlic cloves, minced
2 tomatoes, diced
1 cup dried apricots, chopped
1/2 cup raisins
1/4 cup almonds, toasted
2 tbsp olive oil
1 tsp cumin
1 tsp cinnamon
1 tsp paprika
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground ginger
1 bay leaf
1 cinnamon stick
2 cups lamb or chicken broth
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Brown the Lamb: Heat olive oil in a heavy pot or tagine. Add the lamb and brown on all sides, about 5 minutes. Remove and set aside.
Sauté the Vegetables: In the same pot, sauté onions until golden, about 5-7 minutes. Add garlic and cook for 1 minute.
Add Spices: Stir in cumin, cinnamon, paprika, turmeric, ground coriander, and ginger. Cook for a minute to release their aroma.
Simmer: Add tomatoes, apricots, raisins, bay leaf, and cinnamon stick. Pour in the broth and return the lamb to the pot. Season with salt and pepper.
Cook Slowly: Cover and simmer on low heat for 1.5 to 2 hours until the lamb is tender and the sauce thickens. Stir occasionally.
Finish and Garnish: Once done, adjust seasoning if needed. Stir in the toasted almonds. Garnish with fresh parsley before serving.
Serving Suggestion:
Serve Turkish lamb tagine over a bed of couscous or rice. The dish’s balance of sweet dried fruits and warming spices makes it a perfect comfort food, offering a taste of both Turkish and North African culinary traditions.
Recommended Wine for Lamb Tagine: A Turkish Slow-Cooked Lamb Stew
For a Turkish-inspired lamb tagine, you’ll want a wine that complements the rich, savoury, and subtly spiced flavours. Here are some excellent wine pairings for this type of dish:
Syrah/Shiraz
Style: Full-bodied, rich, and spicy
Flavour Profile: Dark fruit flavours like blackberry and plum, often with pepper and herbal notes that work well with lamb and spices.
Recommendation: Try a Syrah from the
Rhône Valley in France for more earthy and herbal qualities, or a Shiraz from Australia for a bolder, fruit-forward profile.
Grenache/Garnacha
Style: Medium to full-bodied with bright acidity
Flavour Profile: Red fruit (strawberry, cherry) with hints of spice and sometimes earthy undertones, which complements the warmth and depth of the tagine’s spices.
Recommendation: A Grenache from the Southern Rhône, Spain’s Priorat, or even California will add nice warmth to the pairing.
Malbec
Style: Bold and fruit-forward with good structure
Flavour Profile: Plum, blackberry, and sometimes cocoa, with soft tannins that can handle the richness of lamb without overpowering.
Recommendation: Argentinian Malbecs work
beautifully with lamb; they’re lush but have the structure to stand up to the dish’s spices.
Tempranillo
Style: Medium-bodied with a good balance of fruit and earthiness
Flavour Profile: Cherry, plum, tobacco, and sometimes leather notes, making it a nice match for the complexity of lamb and slow-cooked spices.
Recommendation: A Rioja Reserva has developed, smoky flavours that add complexity to the pairing.
Zinfandel
Style: Full-bodied, fruit-forward, with spicy notes
Flavour Profile: Jammy blackberry and raspberry, often with pepper and clove hints that work well with the warming spices in lamb tagine.
Recommendation: Choose a Zinfandel from California, as it has a bold fruitiness that complements slow-cooked dishes.
Châteauneuf-du-Pape
Style: Rich, complex, and elegant
Flavour Profile: A blend of Grenache, Syrah, and Mourvèdre, with earthy, smoky, and spicy notes, often with a touch of leather or game that pairs excellently with lamb.
Recommendation: This wine can be a bit of a splurge, but it’s an excellent choice for lamb tagine’s luxurious feel.
General Tip: Aim for red wines with moderate tannins and a fruity, slightly spicy profile. Avoid highly tannic wines, as they may overpower the delicate balance of spices in the tagine. Enjoy your pairing!
