I love my Tagine! Never heard of a tagine before? A tagine is a traditional Moroccan style baking dish with a saucer bottom and cone shaped lid. The lid traps steam inside it’s cone and returns it to the vegetables and meat making them both very flavorful and tender. It is a bit new to me but I’m having the best time trying new recipes.
Tagines come in all shapes, colors and sizes and you can check some of them out here!
As much as I love my Tagine, Mesa de Vida’s North African sauce is the real star of the show here! Have you tried Mesa de Vida’s sauces? If not, hop on over to their site and check out their line up! All of these sauces are concentrated and bring the best global warmth, flavor, and tradition to your table. Those little jars pack some serious flavor and by adding some broth you’ll find this sauce creates enough to make a meal for 6-8 people with leftovers!
Kirsten Helle Sandoval, creator of Mesa de Vida, has an amazing story as well about how changing her diet radically changed the quality of her life overall. And her line of sauces are a result of that same pursuit. Big, bold, delicious flavors that are clean and good for you all in one. Be sure to read it!
This recipe features lamb. I love lamb and we have a lamb dish of some kind at least once a month. I personally think that Indian and Moroccan inspired flavors are some of the best with lamb and this particular recipe has got to be one of my favorites using the North African sauce.
Mesa de Vida sauces pack in all the best flavors to bring a global experience to your table for family and friends. Trust me ~ you will love it, and whoever gathers around your table with you will love it, too!
Lamb Tagine in Mesa De Vida's North African Sauce
Preheat oven 375
3-4 lbs of lamb shoulder. Cut lamb into 1 1/2” chunks. Remove any large pieces of fat.
1 onion cut into 1” pieces
2 yukon gold potatoes cut into 1” cubes
1 sweet potato cut into 1” cubes
1 lemon sliced into 1/2” circles then in half again
1/2 c apricots cut into quarters
1 jar Mesa De Vida North African cooking sauce
1/2 c bone broth or broth of choice
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Chopped fresh parsley or cilantro
Remove the meat from the bone and cut into 1” chunks.
Cut potatoes and onion an slice lemons. Set aside.
Heat a skillet over medium heat, add avocado oil, and once oil is hot ~ batch cook the lamb browning evenly on all sides.
Place all the veggies in the Tagine Saucer. Place the meat on top of the veggies. In a mixing bowl combine the Mesa de Vida North African sauce with 1/2 cup of bone broth and pour over the meat and veggies. Arrange lemon slices on top. Place the Tagine lid on top and place in the oven.
Roast at 375 for 45 minutes. Remove from oven, add apricots, and give all the meat and veggies a good stir.
Serve as is or over cauliflower rice for paleo or Whole30.
Regular rice works for those not on a restricted diet.