Lamb Tagine

After using what I need from a can of tomato paste, I freeze it just slightly, open the second end, slide the whole thing out in a cylinder and freeze that. I can then cut off whatever quantity I need from the frozen tube and put it back in the freezer.

It is always useful I find to keep a tube of tomato paste in pantry. That way when recipe calls for a small amount you just squeeze it out. (the refrigerate the tube). Or just empty out a can and measure into ice cube trays, freeze and then put in freezer in bags.
easy.

Amazingly delicious! Added an extra cup of stock and ended up with the perfect amount of sauce. Only took 2 hours to fall-off-the-bone tenderness, so I cranked the oven down to 200 and let it mellow for 30 minutes until my guests arrived. Served with Samin Nosrat's Herb and Radish Salad with Feta and Walnuts, Meera Sodha’s Naan, and some garlicky yogurt. Perfect dinner.

Have made this a dozen times, so have (hopefully) perfected. 1) 1.5-2x apricots; double all spices. 2) Ok to cook for a proper 2.75 - 3.5 hours, depending on dish/oven temp fussiness/size of each chunk. 3) ALWAYS — without fail — make at least a full day before. Absolutely no way these flavors become what they need to be without sitting together for a while. Let cool completely off hear before fridge. Can easily reheat on stovetop over low. 4) don’t skip fresh parsley and almonds at serving.

Rich, complex and delicious!
I might use a few less appricotts next time.
I made this in a large le Crusette dutch oven.
I sealed it with foil and then put the lid on.
Ater three hours meat was perfect, but I was expecting a bit of sauce.
Instead it was a thick melange of meat, very intense.
I wonder if the lid alone would have been tighter, as the stock did reduce to almost nothing.
Another hour, and the meat might have suck to the bottom of the pot.
I presume I got too much evaporation.

Kept the recipe as is, but used around 4 pounds boneless lamb shoulder, and a full quart of chicken broth. After 2 1/2 hours in the Dutch oven, I pulled the meat out and was a bit disappointed in how dry the lamb was, even with plenty of sauce left in the pot. However, I let it sit in the juices overnight, which did amazing things for this dish. The next day, the lamb was so tender and flavorful after a quick reheat. Definitely recommend waiting until day 2 to maximize flavors!

I used a pressure cooker since it seems like it cooks in the same way that a tagine. I used beef short ribs and raisins instead of the lamb and apricots. Cooked for 40 minutes on high pressure and it came out great.

This recipe is great way to get a good foundation for tagine. The background of tagine discusses adding things like squash and dates. I am going to do this next time to help round out the dish with something other than meat. The onions are essential for flavor, but they dissolve in the cooking and there is not much left but meat. This is awesome, but I need my veggies. If anyone has any suggestions, to add to the dish or as a separate recipe to eat on the side, I would love to hear.

I served it with taboulli (made with quinoa and lots of herbs and veggies) and butternut squash roasted with wedges of red onion and sage leaves. Next time, I will add a simple green salad, with a yogurt/buttermilk dressing.

has anyone tried this using boneless lamb stew meat?

This is very good and very rich. The family loved it. I served it with riced cauliflower. I used very good quality lamb shoulder and cooked it for 3 hours in a medium size dutch oven. I also used home made broth. I'm surprised at one of the reviews, I had plenty of sauce and the lamb cubes stayed intact. Maybe her oven was too hot or her Dutch oven too big???. I, too, will use fewer apricots since it was so sweet.

Also great in the slow cooker! I had planned to make this for a nice rainy Sunday night meal...unfortunately a dead car battery in the grocery store parking lot led to us ordering pizza. I threw the browned lamb shoulder etc into the slow cooker Monday morning and left on low for 8-10 hours. The meat was perfectly juicy and tender. Will definitely make again

I’m going to make this using a clay tagine pot, but I’m afraid it will crack in the oven. Can i make this on the stovetop instead, and if so, how should I adjust the amount of heat and cooking time?

My oven is broken. Can it be prepared exclusively on the stovetop in a Dutch oven? It sounds delicious!

I've never enjoyed lamb...until now. This recipe is delicious. Follow it exactly and use the lamb neck as recommended. I added some carrots, mushrooms and a few prunes to the pot. I cooked cous cous ahead of time and placed it in a strainer inside the dutch oven during the last hour of cooking the Tagine to absorb the aroma. I also drained some of the gravy from the finished product for serving. Before serving, remove the dutch oven from the oven and let it stand for 20 minutes.