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Turkish Lamb Tagine Dish
Lamb tagine is a slow-cooked stew, traditionally made in a special conical clay pot called a “tagine.” The dish originates from North Africa, particularly Morocco, and is characterized by its rich, aromatic flavours created from a combination of spices, tender lamb, and ingredients like dried fruits, vegetables, and nuts.
Key Components:
Lamb: Often shoulder or leg, the lamb is slow-cooked until it’s tender and juicy.
Spices: A blend of warm spices like cumin, cinnamon, turmeric, paprika, ginger, and coriander is commonly used, giving the dish its signature aroma and flavour.
Dried Fruits: Ingredients like apricots, prunes, or raisins add a sweet contrast to the savoury meat.
Vegetables: Tomatoes, onions, and sometimes carrots or potatoes are used to enrich the sauce.
Nuts: Almonds or pine nuts are sometimes added for extra texture.
Broth: The lamb is simmered in broth or water, allowing the flavours to blend over time.
Cooking Method
Traditionally, the tagine pot is used, which has a unique design that helps retain moisture and concentrate flavours. The dish is slow-cooked, usually for 1.5 to 3 hours, allowing the lamb to become incredibly tender and the flavours to develop fully. However, it can also be made in a regular pot or Dutch oven.
Flavour Profile
Lamb tagine is a perfect balance of savoury, sweet, and spicy elements. The slow cooking process melds the flavours of the lamb, dried fruits, and spices, creating a complex and warming dish.
Serving
It’s typically served with couscous, rice, or bread, and garnished with fresh herbs like parsley or cilantro.
This dish reflects the vibrant and diverse culinary heritage of the Maghreb (North African) region, known for its use of spices and slow-cooked meals.
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!
