Moroccan · Main course
Atlas Turnip & Lamb Tagine
Turnips grow easily in the cool Atlas terraces, and this winter tagine pairs their peppery sweetness with pieces of lamb, softened onions and a warm hit of ginger and turmeric. Slow braising melts the turnips into the sauce while they soak up the lamb's richness — plain, hearty highland food for a cold night.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Serves
- 4
- Level
- Medium
Ingredients
- 800 g bone-in lamb, cut into pieces
- 600 g turnips, peeled and quartered
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1 tsp sweet paprika
- 3 tbsp olive oil
- 1 small bunch coriander and parsley, tied
- Salt and black pepper
Method
- 1
Brown the base
Warm the oil in the tagine, add the onions, garlic and spices and cook until the onions soften and smell fragrant.
- 2
Add the lamb
Turn the lamb in the spiced onions to coat, add the herb bundle, season and pour in 300 ml water.
- 3
Braise the meat
Cover and cook gently for about an hour, turning once, until the lamb is nearly tender.
- 4
Add turnips
Tuck the turnips around the meat, spoon sauce over them and continue cooking 30 minutes until soft and glazed.
- 5
Reduce
Uncover for the last 10 minutes to thicken the sauce, discard the herbs, and serve with bread.
Chef's tips
- Add the turnips only after the lamb has had a head start, or they collapse to mush before the meat is done.
- A little of the turnip greens, chopped and stirred in at the end, adds a fresh, peppery lift.
- If your turnips are large and woody, halve the pieces so they cook through in the time given.
Frequently asked questions
Can I use swede or another root instead?
Swede, kohlrabi or even parsnip all work in the same braise, though turnip's slight bitterness is the classic Atlas pairing with lamb.
Is this dish spicy?
No; it is warming and aromatic rather than hot. Add a little harissa on the side if you want heat, as some mountain cooks do.