I actually make this Tagine in a Dutch Oven. So maybe calling it a Tagine isn't technically correct but calling it Lamb Stew doesn't conjure up the taste of the North African spices in the Ras el Hanout spice blend.
Click on the caption above for complete recipe.
It's worth mixing up you're own batch of Ras el Hanout spice blend to have on hand for other dishes, too. It's great on roast chicken, lamb or chicken kabobs & in soups. It will keep in an airtight container for up to three years but I like to use my spices within a year for stronger flavors.
Ras el Hanout Spice Blend: 2 tablespoons NM Red Chile, 2 tablespoons turmeric, 2 tablespoons Kosher salt, 1 tablespoon sugar, 2 teaspoons coriander, 2 teaspoons cumin, 2 teaspoons ginger, 2 teaspoons cinnamon, 1 teaspoon black pepper, 1 teaspoon cardamom, 1 teaspoon allspice, 1/4 teaspoon cloves & 1/4 teaspoon smoked paprika.
I serve this stew on quinoa instead of the more traditional cous cous. I also sautéed kale for some extra greens in the meal. The ground almonds help thicken the stew along with dredging the lamb in flour before browning. It's a hearty kind of stew you can eat with a fork.
I love making dishes in winter that keep the oven on and fill the house with mouthwatering aroma. Enjoy!