A while ago, I had the pleasure of dining at Ksar Essaoussan and trying their Moroccan Lamb and Fig Tagine. The restaurant is an enchanting riad-turned-restaurant nestled in the vibrant streets of Marrakech.
Unlike many of the riads that dot the city, Ksar Essaoussan serves purely as a culinary haven, offering a delightful escape into a world of Moroccan flavors and especially Moroccan tajines without the distractions of guest accommodations. The journey to the restaurant itself was an adventure, a delightful labyrinth of winding streets that crisscross the old medina.
Thankfully, my familiarity with the area helped, and for those less acquainted, a gentleman clad in a striking red cape stood watch at Bab L’kssour, guiding guests like a culinary beacon towards their evening’s feast.
As I stepped inside the riad, I was enveloped in a cozy and luxurious ambiance, with intricate tile work and warm lighting that set the perfect mood for an evening of exploration through Moroccan cuisine. Our meal began with a variety of salads, each displaying the vibrant colors and textures of local ingredients, but nothing stole the spotlight quite like the lamb and fig tagine that graced our table.
The dish was a masterpiece—lamb so tender it practically melted, paired with figs that brought a sweetness that harmonized beautifully with the rich, savory sauce that enveloped it.
Inspired, I resolved to recreate this delightful dish once I returned home. While I had previously experimented with tagines featuring prunes and beef with apricots, I had yet to embrace the delightful union of lamb and figs. The first step in my culinary adventure was sourcing figs.
Here in Morocco, dried figs are abundant and affordable, but the variety matters. I set my sights on the Turkish figs—larger and richer in flavor, they promised to enhance the dish to the standards I had experienced at Ksar Essaoussan.
As I gathered my ingredients, I learned a valuable lesson about working with dried figs. Before cooking, it’s wise to slice each fig open and check for any surprises—though finding worms is rare, a quick inspection ensures your recipe goes off without a hitch. With my figs selected and my ingredients prepped, I was eager to dive into the cooking process, ready to recreate the magic of the Marrakech dining experience.
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10/20/2024 08:19 pm GMT
The Traditional Tagine
This Moroccan lamb and fig tagine may seem extravagant, but it’s a dish that anyone can master with just a pot and a pressure cooker. The beauty of tagine lies in its ability to bring together flavors in a way that highlights the unique characteristics of its ingredients. The slow-cooking process allows the lamb to absorb the sweet and savory components of the dish, resulting in an explosion of flavor with each bite.
Ingredients:
- 2 lbs lamb shoulder or leg, cut into chunks
- 1 cup dried Turkish figs, halved
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp turmeric
- Salt and black pepper, to taste
- 2 cups chicken or beef broth
- 1/2 cup honey
- 1/4 cup olive oil
- Fresh cilantro or parsley, for garnish
- Toasted almonds or walnuts, for added texture (optional)
Cooking Instructions
- Brown the Lamb: In your pot or pressure cooker, heat the olive oil over medium-high heat. Add the lamb chunks and brown on all sides to develop flavor. Once browned, remove the lamb and set it aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and garlic, sautéing until they’re soft and fragrant. The golden onion will create a beautiful base for your tagine.
- Spice it Up: Add the ground ginger, cinnamon, cumin, turmeric, salt, and black pepper to the onion mixture. Stir well to coat the onions and garlic with the spices and allow the spices to toast for a minute to release their essential oils.
- Combine Ingredients: Return the lamb to the pot, and pour in the broth, honey, and figs. The honey will contribute to the overall sweetness of the dish, complementing the figs perfectly.
- Cook: If using a pressure cooker, seal it and cook on high pressure for about 30 minutes. For a traditional pot, bring the mixture to a simmer, cover, and let cook for about 1.5 to 2 hours, or until the lamb is tender and falling apart.
- Serve: Once cooked to perfection, garnish the dish with fresh cilantro or parsley and scatter some toasted almonds or walnuts on top for a delightful crunch. Serve the tagine with fluffy couscous or warm, crusty bread to soak up the delicious sauce.
How to Make Moroccan Lamb and Fig Tagine
Do you want to know how I make my Moroccan lamb and fig tagine at home? Here’s my easy-to-follow recipe.
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Almonds and dried figs take this lamb from boring to a variety of textures and flavors that will pop in your mouth.
Ingredients
- 2 lbs lamb pieces
- 3 cloves crushed garlic (as fine as possible)
- 1 1/2 tsp grated, fresh ginger
- 1/2 tsp salt
- 1/4 tsp white pepper
- pinch of saffron threads, crushed
- 1/2 tsp cinnamon
- 2 tsp olive oil
- small handful of cilantro
- 10-12 Turkish dried figs
- 1 Tbsp honey
- 1 tsp cinnamon
- 1 cup almonds
- vegetable oil for frying
Instructions
- In the bottom of a pressure cooker, add olive oil. Rinse pieces of lamb and remove any excess fat. Add the lamb to pressure cooker and heat uncovered until it begins to brown.
- Add garlic, ginger, salt, pepper, saffron, and cilantro. Mix well.
- Cover the meat with enough water so that it’s almost completely submerged.
- Close the pressure cooker and heat on low to medium heat for 45 minutes.
- While the meat is cooking boil the almonds in water for 5 minutes so that the skins become loose and can be removed.
- Drain the almonds and set aside.
- In a pot, add the figs and cinnamon and just enough water to cover the figs. Turn the heat to medium and allow to simmer.
- While you’re waiting for the figs and meat, prepare the almonds. Squeeze the almond between your thumb and forefinger to remove the skins.
- Lay the almonds flat on a baking tray, and slide into a low over for 10-15 minutes. You do not want to cook the almonds, just to remove the excess liquid – this will help them fry better.
- After the meat has cooked for 45 minutes, release the pressure and check it. The lamb should be tender and falling apart. You should also have a thicker liquid remaining in the pot.
- If you have a lot of liquid keep the pan on the heat and cook it down. Scoop 3-4 Tbsp of liquid into the pot with the figs.
- The figs are ready when they are soft and can easily be torn apart. Once they are at this point, stir in 1 Tbsp of honey and adjust the liquid, adding more cinnamon if it’s overly sweet.
- In a frying pan add a thin layer of vegetable oil and slowly fry the almonds until they just turn brown.
- Remove using a slotted spoon and drain any excess oil. Toss lightly with a little bit of salt.
- To arrange the tajine, place the meat in a large serving dish (like a tajine bottom) along with the liquid. Place the figs on top and drizzle the liquid from the figs all over the dish. Lastly, sprinkle the almonds on top.
- Eat by scooping up with crusty bread.
Notes
You may need to cook you meat longer depending on how thick/tough the cuts are.
This Moroccan lamb and fig tagine is more than just a meal; it’s a tribute to the beauty and complexity of Moroccan cuisine. The union of tender lamb, sweet figs, and aromatic spices embodies the very essence of what makes Moroccan dishes so unforgettable.
Cooking this tagine at home transports me back to the lovely evenings spent at Ksar Essaoussan, reminding me of the flavors and hospitality of Morocco. So, gather your ingredients and embark on this culinary journey; you’ll find that with patience and love, you can recreate the magic of those vibrant Marrakech nights in your own kitchen.
And if you’re wondering what to serve with Moroccan tagines, consider pairing it with fluffy couscous, warm flatbreads, or a refreshing salad to enhance the experience.
This really is one of the best lamb tagine recipes!
