Lamb Tagine with Spiced Tea
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Tender lamb shoulder cubes browned in olive oil, slow-cooked with fragrant ras-el-hanout and turmeric, softened onions, garlic, and a blend of dried fruits—apricots, figs, cranberries. Infused with black tea and rich almond butter for depth. Cinnamon stick adds warmth. Slow simmer till meat shreds easily. Gluten-free, dairy-free, no eggs. Aromas of spices bloom, fruit melding with savory. Requires attentive layering of flavors and slow cooking to get that tender pull. Aromatic, subtly sweet and spicy stew, perfect on couscous or quinoa.
Prep:
20 min
Cook:
Total:
Servings:
6 servings
#Moroccan
#slow cooker
#gluten-free
#dairy-free
#lamb
#stew
#spices
Browned lamb. Aromas hit hard. Onion and garlic get soft, onions sweating like they’re ready for confession. Spice mix crackles briefly in hot pan releasing a whiff of North Africa in the kitchen. Adding tea? Odd but brilliant layering. The tannins cut through richness, balancing sweetness from dried fruits. Almond butter—not just creaminess but a nutty depth replacing traditional dairy. Slow cooker magic at work. Meat falling apart with just a poke. Not mush; juicy, tender, fibrous. Cinnamon stick sneaking its warmth, hinting at winter evenings. Couscous waits. Every bite rich, a mix of sweet, savory, and spicy notes hanging around. No gluten, no dairy, no fuss. Just flavor.
Ingredients
- 900 g shoulder of lamb from Québec, cut into chunks
- 25 ml olive oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 50 ml almond butter
- 8 ml ras-el-hanout powder
- 4 ml turmeric powder
- 4 ml ground fennel seeds
- 1 cup strong black tea infusion (Earl Grey or Darjeeling)
- 2 cups chicken broth (or vegetable broth for vegetarian adaptation)
- 60 ml dried apricots, halved
- 60 ml dried black mission figs, halved
- 60 ml dried cranberries
- 1 cinnamon stick
- optional twist: 10 ml pomegranate molasses for tang
- substitute: swap almond butter with tahini for nuttier flavor
- alternative: use lamb neck or shanks if shoulder unavailable
About the ingredients
Lamb shoulder ideal for slow cooking due to marbling and connective tissue melting into gelatin, tenderizing meat. If unavailable, neck or shanks work but adjust cooking time slightly. Almond butter swapped with tahini changes texture—less sweet, more pronounced sesame flavor. Ras-el-hanout is a blend; if absent, combine cinnamon, cumin, coriander, cardamom, black pepper, and paprika. Black tea infusion adds unique bitterness and aroma; keep it strong but not bitter. Broth can be chicken or vegetable; for deeper flavor, homemade is best. Dried fruits don’t rehydrate fully but impart subtle sweetness and texture contrast. Caution: don’t burn spices or meat browns too fast else bitter. Low heat long cook is the secret.
Method
- Heat olive oil in heavy skillet over medium-high flame till shimmering but not smoking.
- Add lamb chunks in batches, avoid overcrowding so meat browns; hear that sizzle? Key for flavor. Season with salt and cracked black pepper.
- Once all meat browned to deep golden on edges, transfer to slow cooker base.
- In same skillet, toss in onions and garlic; sweat gently on medium heat. Don’t rush—look for translucent, soft edges, hint of caramelization. Take about 7 minutes.
- Sprinkle in ras-el-hanout, turmeric, fennel seed powder. Stir constantly; fragrance will hit your nose within seconds. Roast spices about 1 minute to bloom oils but no burning!
- Deglaze pan by pouring in hot black tea. Scrape browned bits stuck on bottom with wooden spoon; that’s flavor wildness happening.
- Add almond butter, cinnamon stick, dried fruits, broth, and optional pomegranate molasses. Stir till just combined, slightly thickening liquid.
- Pour contents over lamb in slow cooker. Give gentle stir to distribute spices and fruit evenly but keep meat on bottom.
- Cover. Cook low for 4 to 4.5 hours. Aim for tender that almost melts. Key check: stick fork into chunk, meat should detach with little resistance and feel fork-soft, not stringy or rubbery.
- Taste broth mid-cook if possible; adjust salt or acidity; sometimes a squeeze of lemon brightens heavy stew. If too thick near end, splash broth or water.
- When done, remove cinnamon stick. Shred big pieces lightly with forks; texture should be juicy, not mush.
- Serve hot over couscous, quinoa, or millet. Garnish with chopped fresh cilantro or toasted almonds if desired.
- Leftover tip: stew thickens and flavors deepen overnight. Reheat gently, adding broth if dry.
Cooking tips
Browning in batches prevents steaming; use a heavy skillet for even heat distribution. Wait for fat to render slightly before meat touches pan for best crust. Onions shouldn’t brown deeply but soften without drying out; low/mid heat crucial. Spices toasted briefly to release oils—too long and bitterness sets. Deglazing scrapes those flavor bits called fond—don’t skip. Tea rather than water adds tannins that balance fattiness but don’t overdo; too much tannin gives bitterness. Slow cooker temp varies; low setting preferred to avoid drying. Meat is done when fork slides in like warm butter, often around 4 hours but check early at 3:45; timing depends on cut size and cooker efficiency. Stir at start so fruits don’t cluster but not too much later or meat breaks apart unevenly. Leftovers intensify flavor—reheat gently, add broth if thicker than gravy.
Chef's notes
- 💡 Brown lamb chunks in batches; overcrowding traps moisture, turns browning to steaming. Wait for oil shimmering. Listen for sizzle—key to flavor layers. Fat waits to render before meat touch. Timing varies by cut size and pan heat but crust means flavor developing; no skipping.
- 💡 Onions soften but don’t color too much. Medium heat, patient sweat till translucent edges appear. Caramelizing too much or rushing ruins texture. Garlic enters near end; burns fast. Spices toasted barely a minute—burnt spices equal bitterness. Smell oils bloom then add liquids quick.
- 💡 Deglaze skillet with hot black tea; scape all browned bits, crucial flavor source. Tea bitterness offsets rich lamb fat but don’t drown in tannins or broth turns bitter sharp. Adjust tea strength by brew type (Earl Grey, Darjeeling). Stir almond butter just till mixed; no overpower creaminess.
- 💡 Slow cooker temp low, checking near 4 hours. Fork test best doneness gauge. Meat pulls apart easily but still fibrous; mushy means overdone. Stir fruit once at start to avoid clusters; too much means mush. Swap shoulder with neck/shank; neck requires extra 30 mins cook time
- 💡 If stew thickens overly by end, add broth or water to loosen without diluting flavors. Pomegranate molasses optional but tang cuts fat. Remove cinnamon stick before shredding meat with forks. Reheat gently adding broth to keep juicy. Store leftovers in airtight container; flavors deepen overnight but texture changes.
Common questions
Can I substitute other cuts of lamb?
Neck or shanks work but add cooking time. Shoulder has good marbling helps gelatin. Adjust slow cooker timing by 30 to 45 mins. Thickness matters for texture; tougher cuts require patience. If unsure, test fork doneness early.
What if I lack ras-el-hanout?
Blend own with cinnamon, cumin, coriander, cardamom, black pepper, paprika. Toast briefly to release aroma. Avoid burning spices to keep bitter off palate. It won’t be exact but close enough layering of flavors.
How to avoid bitter stew?
Don’t burn spices or brown meat too fast; control heat. Tea infusion strong but not overpowering; too much tannin equals biting bitterness. Deglaze pan well scraping fond. Stir carefully to not break lamb too early. Add acidity like lemon juice at end if stew feels heavy.
What’s best storage?
Airtight container fridge up to 3 days. Freeze in portion sizes for 2 months max. Reheat gently on low adding broth if dry. Flavors often deepen cold and next day. Avoid overheating or meat dries out fast; slow warming helps.
