The Recipes

Lamb, okra and mushroom tagine

Technically, a tagine is made in a tagine pot... but I live in a small apartment, and I am not willing to sacrifice (jsut yet) some of my precious storage space for one, so I made this in a dutch oven.  Any heavy-bottomed pot will do.

Lamb, okra and mushroom tagine


- 3/4 lb. boneless lamb shoulder, cut into 1-in. pieces
- 1 tsp. ground ginger
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. ground coriander
- 5 okra pods, tops removed and cut into small pieces
 -1/4 yellow onion, diced
- 1/2 jalapeno, diced
- handful of parsley, cilantro, and mint, chopped
- 5-6 button mushrooms, halved
- 1/2 of a 14.5-oz. can of tomato sauce
- 1 garlic clove, minced
- splash of dry red wine
- 1-2 c. water
- 1/4 c. of cous cous per serving (this recipe will probably yield two servings)
- salt
- pepper
- olive oil

Season the lamb with salt and pepper.  Heat 1-2 T. of olive oil in a dutch oven or heavy-bottomed pot.  Brown it on all sides until a light brown crust develops.  Remove the lamb and set it aside.

Add the onion and jalapeno to the pot and season with salt.  Let them soften over medium heat for 6-7 minutes.  Add the mushrooms and let them cook for another 3-4 minutes; until the mushrooms start to brown.  Add in the garlic and stir for another minute.  Add in the ginger, paprika, cumin, and coriander and stir to combine.  Add the red wine and deglaze the bottom of the pan, scraping up any brown bits with a wooden spoon.

Add in the tomato sauce and water, seasoning with salt and pepper.  Once combined, add the lamb back to the pot, cover, and let simmer for 45 minutes.  Add in the okra and cook another 15-20 minutes.  Fold in the fresh herbs in the last couple of minutes.  Prepare the cous cous according to package instructions.  Generally, bring a little more than 1/2 a cup of water to a boil.  Stir in the cous cous, cover, and remove from the heat.  Fluff with a fork after five minutes.

Serve over the cous cous.