Smoked Lamb Tagine
Inspired by the North African Tagine classic, the lamb shoulder is first hot-smoked and then braised with dried apricots, olives and Ras el Hanout. The smoking gives the meat an additional depth that elevates the traditional braise to a new level. A festive dish for special occasions.
Ingredients(for 1 kg)
Instructions
Marinating
12-24 hoursRub the lamb shoulder with Ras el Hanout, olive oil, garlic, ginger, salt and pepper. Vacuum-seal or cover and marinate overnight in the refrigerator.
Tempering
45 minutesRemove meat from the refrigerator, pat dry and rest at room temperature for 45 minutes. Preheat smoker with cherry and apricot wood to 110-130 °C.
Smoking
3.5-5 hoursPlace lamb shoulder in the smoker and smoke at constant temperature until a core temperature of 88-93 °C is reached. Add fresh wood chips every 60 minutes.
Resting and Serving
20-30 minutesWrap the smoked lamb shoulder in foil and rest for 20-30 minutes. Then pull apart and serve with couscous and preserved lemons.
Pro Tip
After smoking, continue to braise the meat in a roasting pan with stock, apricots and olives at 160 °C for 1.5 hours to achieve the authentic tagine texture.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.