Lamb Tagine

Sharee
Sharee
October 18, 2021
Use the Anova Precision Oven’s sous vide mode to cook leg of lamb until tender with a medium doneness before stirring it into a delicious, sweet-and-savory spiced soup. Notes: You have two options for finishing the sous vide lamb. Either add it into the soup and let it simmer for an additional 30 minutes or reserve the meat to stir in right before serving. The former option will give the tagine a more familiar texture, while the latter will preserve the perfect doneness of the lamb. If, after cooking the soup, you’ve found that it is too thin, add a cornstarch slurry: Mix the cornstarch with 1 teaspoon of water, and then stir this mixture into the soup. Return to the oven and cook for 5 minutes to thicken.
Serves
8
Prep Time
00:20
Cook Time
04:30
Lamb Tagine
4 (2)
145
Ingredients
1 (3-lb)
boneless leg of lamb
Kosher salt
2 cups
chicken stock
1 (15.5-oz) can
chickpeas, drained
1 cup
chopped dried apricots
1
yellow onion, chopped
6 cloves
garlic, minced
2 Tbsp
tomato paste
1 Tbsp
grated fresh ginger
2 tsp
ground cinnamon
2 tsp
ground cumin
2 tsp
ground turmeric
1 tsp
saffron, or to taste
¼ tsp
ground nutmeg
1 stick
cinnamon
2 tsp
cornstarch (optional; see note)
Freshly ground black pepper
Chopped fresh cilantro or mint, for garnish
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear

2. Prepare Lamb

Thoroughly season the lamb with salt. Place on a rimmed sheet pan.
Prepare Lamb

3. Cook Lamb

Rack
Transfer to the oven and cook for 4 hours. Remove from the oven.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
04:00 Timer

4. Let the Oven Adjust for the Tagine

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear

5. Chop Lamb

Transfer the lamb to a cutting board and cut into bite-size pieces.

6. Combine Tagine Ingredients

In a large oven-safe baking dish, combine the stock, chickpeas, apricots, onion, garlic, tomato paste, ginger, ground cinnamon, cumin, turmeric, saffron, nutmeg, and cinnamon stick. Add the lamb, if desired (see note).
Combine Tagine Ingredients

7. Cook Tagine

Rack
Transfer to the oven and cook until the soup is flavorful and thickened, about 30 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
00:30 Timer

8. Add Lamb and Cornstarch (Optional)

Rack
If you haven’t already, add the lamb to the tagine. If the soup is too thin, stir in cornstarch slurry (see note). Return to the oven for 5 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
00:05 Timer

9. Serve

Season to taste with salt and pepper. Garnish with chopped cilantro and serve.
Serve
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