Ginger Curry Slowcooked Lamb Tagine with Moroccan Bulgar Salad

This lamb ginger curry is slow cooked in the oven so that the meat comes out tender and the flavors develop in the sauce. This isn’t a creamy curry, which we love because its indulgent and satisfying but without the extra fat. Pair it with our bulgar wheat salad or traditional cous cous. Even curry haters will be converts.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 2 ½ - 3 lb. boneless lamb shoulder, cut into cubes, fat removed
  • 1 medium yellow onion
  • 2 garlic cloves, minced
  • 1 Tbsp. fresh ginger, minced
  • 1 Tbsp. curry spice powder mix
  • 2 Tbsp. tomato paste
  • 1 cup canned diced tomatoes
  • chicken stock, to cover dish before cooking, approx. 2 cups
  • cilantro, minced to garnish
  • salt and pepper to taste
  • Lamb Marinade:
  • 1/2 cup fat free Greek yogurt
  • 1 lemon, juiced
  • 1 Tbsp. curry powder

Let's go

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  1. Preheat to 350º F. Cut the lamb into 1-inch cubes, removing any excess fat. In a medium-sized bowl, mix together all of the marinade ingredients. Marinade in the refrigerator for 1 hour.
  2. Heat a large heavy pot (which has a lid), like a dutch oven or tagine, on the stovetop over medium-high heat, add 1 Tbsp. olive oil. **See note below.
  3. Brown the lamb cubes, working in batches if needed. Take out of the pot and set aside.
  4.  Add in the onions, stirring until translucent. Add in the garlic, ginger, curry powder, and tomato paste. Stir to coat the onions and allowing it to caramelize. Once fragrant and turning a darker shade, add in the tomatoes, scraping the bottom of the pot.
  5. Add back in the lamb. Top with chicken stock until the lamb is just covered.
  6. Put on the lid and place in the oven. Cook for one to one and half hours until the lamb is very tender.
  7. Taste and season generously with salt and pepper. Garnish with cilantro and serve with our Wheat Bulgar Moroccan Salad and Yogurt Sauce (link to recipes).

 

** If your tagine is fragile, use a large sauté pan to brown the meat and make the sauce. Then transfer the sauce and meat into the tagine before cooking in the oven.

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