Lamb Rump Tagine with Saffron, Carrots & Sweet Potato

Name: Lamb Rump Tagine with Saffron, Carrots & Sweet Potato
Cook time: 1-1.5 hours
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 300 g lamb rump; 2 tbsp olive oil; 1 each onion; 3 clove garlic; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp ground ginger; 5-6 strand saffron; salt; black pepper; 2 each carrots; 1 each sweet potato; 100 g dried apricots; 1 tbsp honey; ½ each orange; 2 cup lamb or vegetable stock; 30 g blanched almonds; fresh parsley

Moroccan-style, slow-cooked, fragrant, and balanced.

CategoryStew, Main Course

CuisineMoroccan

Yield1 serving1 ⅓ servings2 servings4 servings8 servings12 servings16 servings

Scale

¼×⅓×½×1×2×3×4×

1 serving1 ⅓ servings2 servings4 servings8 servings12 servings16 servings

Stew, Main CourseMoroccanYield 1 servingScaled Quarter — ¼×

Stew, Main CourseMoroccanYield 1 ⅓ servingsScaled Third — ⅓×

Stew, Main CourseMoroccanYield 2 servingsScaled Half — ½×

Stew, Main CourseMoroccanYield 4 servingsScaled Original — 1×

Stew, Main CourseMoroccanYield 8 servingsScaled Double — 2×

Stew, Main CourseMoroccanYield 12 servingsScaled Triple — 3×

Stew, Main CourseMoroccanYield 16 servingsScaled Quadruple — 4×

Ingredients

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Instructions

Sear the lamb in the olive oil or ghee over medium-high heat until browned. Remove and set aside.
Sauté the onion and garlic in the same pot for 5 minutes. Add the cinnamon, cumin, and ginger, and cook for 1 minute until fragrant.
Return the lamb to the pot. Add the saffron (with its steeping water), apricots, honey, orange zest, and stock. Season to taste.
Simmer gently, covered, for 30-40 minutes.
Add the carrots and sweet potato, and continue cooking another 30-40 minutes, until the lamb is tender and the vegetables are soft.
Finish with the toasted almonds and fresh herbs. Serve hot.

Ingredients

Tap one to check it off

Instructions

Sear the lamb in the olive oil or ghee over medium-high heat until browned. Remove and set aside.
Sauté the onion and garlic in the same pot for 5 minutes. Add the cinnamon, cumin, and ginger, and cook for 1 minute until fragrant.
Return the lamb to the pot. Add the saffron (with its steeping water), apricots, honey, orange zest, and stock. Season to taste.
Simmer gently, covered, for 30-40 minutes.
Add the carrots and sweet potato, and continue cooking another 30-40 minutes, until the lamb is tender and the vegetables are soft.
Finish with the toasted almonds and fresh herbs. Serve hot.

Ingredients

Tap one to check it off

Instructions

Sear the lamb in the olive oil or ghee over medium-high heat until browned. Remove and set aside.
Sauté the onion and garlic in the same pot for 5 minutes. Add the cinnamon, cumin, and ginger, and cook for 1 minute until fragrant.
Return the lamb to the pot. Add the saffron (with its steeping water), apricots, honey, orange zest, and stock. Season to taste.
Simmer gently, covered, for 30-40 minutes.
Add the carrots and sweet potato, and continue cooking another 30-40 minutes, until the lamb is tender and the vegetables are soft.
Finish with the toasted almonds and fresh herbs. Serve hot.

Ingredients

Tap one to check it off

Instructions

Sear the lamb in the olive oil or ghee over medium-high heat until browned. Remove and set aside.
Sauté the onion and garlic in the same pot for 5 minutes. Add the cinnamon, cumin, and ginger, and cook for 1 minute until fragrant.
Return the lamb to the pot. Add the saffron (with its steeping water), apricots, honey, orange zest, and stock. Season to taste.
Simmer gently, covered, for 30-40 minutes.
Add the carrots and sweet potato, and continue cooking another 30-40 minutes, until the lamb is tender and the vegetables are soft.
Finish with the toasted almonds and fresh herbs. Serve hot.

Ingredients

Tap one to check it off

Instructions

Sear the lamb in the olive oil or ghee over medium-high heat until browned. Remove and set aside.
Sauté the onion and garlic in the same pot for 5 minutes. Add the cinnamon, cumin, and ginger, and cook for 1 minute until fragrant.
Return the lamb to the pot. Add the saffron (with its steeping water), apricots, honey, orange zest, and stock. Season to taste.
Simmer gently, covered, for 30-40 minutes.
Add the carrots and sweet potato, and continue cooking another 30-40 minutes, until the lamb is tender and the vegetables are soft.
Finish with the toasted almonds and fresh herbs. Serve hot.

Ingredients

Tap one to check it off

Instructions

Sear the lamb in the olive oil or ghee over medium-high heat until browned. Remove and set aside.
Sauté the onion and garlic in the same pot for 5 minutes. Add the cinnamon, cumin, and ginger, and cook for 1 minute until fragrant.
Return the lamb to the pot. Add the saffron (with its steeping water), apricots, honey, orange zest, and stock. Season to taste.
Simmer gently, covered, for 30-40 minutes.
Add the carrots and sweet potato, and continue cooking another 30-40 minutes, until the lamb is tender and the vegetables are soft.
Finish with the toasted almonds and fresh herbs. Serve hot.

Ingredients

Tap one to check it off

Instructions

Sear the lamb in the olive oil or ghee over medium-high heat until browned. Remove and set aside.
Sauté the onion and garlic in the same pot for 5 minutes. Add the cinnamon, cumin, and ginger, and cook for 1 minute until fragrant.
Return the lamb to the pot. Add the saffron (with its steeping water), apricots, honey, orange zest, and stock. Season to taste.
Simmer gently, covered, for 30-40 minutes.
Add the carrots and sweet potato, and continue cooking another 30-40 minutes, until the lamb is tender and the vegetables are soft.
Finish with the toasted almonds and fresh herbs. Serve hot.

Notes

Serve with couscous tossed with olive oil and lemon zest, or flatbread (like khobz or warm pita).