Lamb Tagine

Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
8

"Tagine" refers to slowly simmered meat, fish and vegetable Moroccan dishes that have both a sweet and savory flavor. It is also the name of the earthenware dish that these highly aromatic stews are prepared and served in.

Ingredients

2 tbsp. olive oil
4 lb. boneless lamb shoulder
2 large onions, chopped
2 cups water
1 cup tomato puree
2 tsp. salt
1⁄2 tsp. ground black pepper
1 tsp. ground ginger
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground turmeric
4 carrots, thickly sliced
2 sweet potatoes, peeled and cubed
8 oz. pitted dried plums (prunes)
8 oz. dried apricots
Steamed couscous
2 oz. toasted, sliced almonds

Steps

1. Heat oil in deep skillet; add lamb and brown on all sides.

2. Remove meat and sauté onions in drippings for 5 min.

3. Return meat to pot and stir in water, tomato puree, salt, pepper, ginger, cinnamon, and turmeric; bring to a boil. Reduce heat, cover, and simmer 1_ hr.

4. Add carrots and sweet potatoes; cover and simmer 15 min, or until almost tender.

5. Stir in dried plums and apricots; cook 5 min. longer until vegetables and fruits
are tender.

6. Serve tagine with couscous, garnished with toasted almonds.

More From FoodService Director

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources