Tagine bil Kharq wa Luz

Ingredients

Instructions

1. 1

   Prepare all ingredients before you start: slice the onion, grate the garlic, halve the figs, crush the saffron, and pat the lamb dry so it browns instead of steams. Season the lamb evenly with the salt and black pepper.

2. 2

   Heat a heavy tagine base or deep casserole over medium-high heat. Add the olive oil, then brown the lamb in a single layer for 5-6 minutes, turning to color several sides well. Work in batches if needed; strong browning builds the sauce's depth.

3. 3

   Lower the heat to medium. Add the onion and cook for 6-8 minutes until softened and lightly golden, scraping up the browned bits. Stir in the garlic, ras el hanout, ground cinnamon, ground ginger, turmeric, and saffron for 30 seconds, just until fragrant; do not let the spices scorch.

4. 4

   Return all the lamb to the pot if you browned it in batches. Pour in 250 ml water and bring to a gentle simmer. Cover and cook over low heat for 30 minutes, turning the meat once halfway through. The liquid should barely bubble; a hard boil will toughen the lamb.

5. 5

   While the lamb cooks, prepare the garnish. In a small frying pan over medium heat, melt the butter and fry the almonds for 2-3 minutes until golden. Add the sesame seeds for the last 30 seconds, then transfer everything to a plate so they do not continue to darken.

6. 6

   In a small saucepan, combine the figs, honey, cinnamon stick, and 80 ml water. Simmer for 8-10 minutes until the figs are plump and the liquid becomes lightly syrupy. This separate step keeps the figs intact and glossy rather than collapsing into the meat sauce.

7. 7

   Uncover the lamb and check doneness: it should be tender enough to pierce easily with a knife, though not falling apart. If the sauce looks thin, simmer uncovered for 3-5 minutes to reduce slightly. Fold in the fig mixture with its syrup and simmer together for 2 minutes so the flavors meld.

8. 8

   Take the tagine off the heat and rest for 5 minutes. Spoon into warm shallow bowls, scatter over the fried almonds, sesame seeds, and chopped coriander, and serve immediately.

Nutrition per serving

Notes

• •For a true 60-minute version, cut the lamb shoulder into relatively small, even pieces and keep the simmer gentle but steady; larger chunks will need longer.
• •If using a traditional clay tagine, use a heat diffuser and pre-soak the lid and base if recommended by the manufacturer.
• •A small pinch of salt added to the fig saucepan sharpens the sweetness and helps balance the sauce.
• •Serve with khobz, couscous, or plain steamed rice, though bread is the most traditional partner for scooping the sauce.
• •If your ras el hanout blend is very strong, start with 6 g and adjust at the end.

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