photos above: Qamama, Clifford A. Wright
Lamb and Golden Raisin Stew
Difficulty: Easy but long cooking time
Yield: Makes 4 to 6 servings
Preparation Time: 4 1/2 hours
Ṭawājin, the plural of tagine (ṭājin (pronounced TAJ-n) or ṭājīn (pronounced ta-JEEN) are a category of Moroccan-style dry stews like what the French call etouffée (which actually means “smothered”) or etuvé, a slow braise with very little liquid. A tagine is also the name of the shallow handle-less earthenware cooking vessel with its cone-shaped earthenware cover in which the eponymous preparation is made. The Arabic word ṭājīn derives from the Greek teganon, meaning a frying pan. Among the tagines are several variations: qidras are tagines made with clarified butter or fresh butter cooked in an earthenware marmite with lots of chopped onions until they are a purée. The seasoning might include black pepper and saffron. Dishes cooked in olive oil can be known as muqawllī.
A tagine can be made with a variety of ingredients. The Berbers make tagines also, such as tqellia, made with tripe; lmorozia, made with meat and eaten with honey; nnhorfez, made with turnips cooked in oil; bestila, chicken cooked with saffron; and gobber dahro, made with carrots cooked in water and prepared with flour.
Rafih Benjelloun, a Moroccan-American chef from Atlanta, tells us that tagines are special preparations shared with neighbors in Morocco, a tradition that still persists. Khaled Lattif, who is from Casablanca, told me that a tagine is best when covered and cooked over very low heat for many hours without ever peeking under the cover.
The tagines called qamama are said to be those made with lamb and onions. Qamama is an old Arabic word used in the Thousand and One Nights to mean a particular kind of lamb preparation. A man brought a lamb to be butchered and had given it to a naqib (an honorific title). He cooked it by making qamama, which seems to be a process of wrapping the lamb, or perhaps it meant to smother the lamb. In any case, the method was also known in medieval Arab Andalusia because the reliable seventeenth-century Arabic writer al-Maqqarī describes this lamb dish in Córdoba.
This recipe is typical of the rich tagines that would be served as part of a banquet and, as in all of the Arab world, would traditionally be eaten with small morsels of bread to convey the food to the mouth. The large amount of sugar in the recipe harks back to a medieval time when sugar was thought of as a spice.
3 pounds lamb shoulder on the bone, trimmed of excessive fat
¼ cup extra-virgin olive oil
2 large onions (about 2 pounds), grated or finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup sugar
2 pinches of saffron threads, lightly toasted and finely crumbled or powdered in a mortar with a little salt
Salt and freshly ground black pepper to taste
1 cup water
1 cup golden raisins
- Place the lamb in an earthenware tagine, enameled cast-iron casserole, or Dutch oven along with the olive oil, onions, garlic, ginger, ¼ teaspoon of the cinnamon, 2 tablespoons of the sugar, the saffron, salt, pepper, and water. Toss so all the pieces of meat are coated, then bring to a boil over medium-high heat, using a heat diffuser if using an earthenware casserole or tagine. Reduce the heat to low, partially cover, and simmer until the meat is tender, 2 to 2 ½ hours. Remove the meat from the sauce and set aside.
- Increase the heat to medium-low, add the raisins to the casserole and continue cooking until the sauce is thick and unctuous, about 45 minutes. Tilt the casserole and spoon out any fat that has collected. Remove the sauce from the casserole to a measuring cup or mixing bowl.
- Preheat the oven to 325ºF.
- Return the meat to the casserole and arrange on the bottom. Cover with the sauce, sprinkle with the remaining 6 tablespoons sugar and ¼ teaspoon cinnamon. Place in the oven until the lamb is falling off the bone and very tender, about 1 hour. Serve hot.