The lamb tagine with kamado is an essential recipe to fully enjoy slow cooking over charcoal. Thanks to the thermal stability of the kamado and its ability to retain moisture, the lamb becomes particularly tender while the vegetables delicately absorb the Eastern spices.
Easy to make, this kamado tagine recipe results in a friendly, fragrant, and generous dish, ideal for sharing a meal with family or friends.
NECESSARY EQUIPMENT
- A kamado COEO
- A heat deflector
- A cast iron casserole or a tagine dish
- A chopping board
- A kitchen knife
- A cooking tongs
Number of people : 4
Preparation time : 15 minutes
Cooking time : 12 minutes
Kamado temperature : 170°C
Cooking type : Indirect
INGREDIENTS
- 1 kg of lamb (shoulder or neck)
- 4 potatoes
- 3 courgettes
- 4 tomatoes
- 4 carrots
- 1 onion
- 4 cloves of garlic
- 30 g of fresh parsley
- 50 g of fresh coriander
- 200 g of green olives
- 150 g of prunes
- 2 teaspoons of turmeric
- 2 teaspoons of ras el hanout
- 1 teaspoon of ground ginger
- A few saffron threads
- Salt and pepper
- 2 tablespoons of honey
- 1 pinch of cinnamon
PREPARATION OF THE KAMADO
Light your kamado with natural charcoal and stabilise the temperature around 170°C.
Install the deflector for indirect cooking and then place the casserole or tagine directly on the grill.
This method allows for gentle and even cooking, perfectly suited for stews.
RECIPE PREPARATION
Peel and finely slice the onion, garlic, parsley, and coriander.
Place them in the casserole with a drizzle of olive oil and sauté for a few minutes.
Add the turmeric, ras el hanout, ginger, and saffron to develop all the aromas.
Then incorporate the pieces of lamb seasoned with salt and pepper and lightly brown them.
Add the chopped tomatoes and the potatoes.
Pour in a glass of water and then close the lid of the kamado.
Let it cook for 30 to 40 minutes.
Meanwhile, cut the carrots and courgettes into large pieces.
Add them to the casserole with the olives and then continue cooking for 15 to 20 minutes more.
Mix the prunes with the honey and cinnamon and then incorporate them at the very end of cooking.
Serve immediately with Moroccan bread or fine semolina.
WHY COOK A TAGINE IN A KAMADO?
The kamado has several advantages for making a traditional tagine:
- Perfectly stable temperature
- Excellent moisture retention
- Reduced charcoal consumption
- Ideal slow cooking for lamb
- Development of slight smoky notes
Thanks to its ceramic design, the kamado is similar to the ancestral methods used for long Eastern cooking.
WHAT TEMPERATURE FOR A TAGINE IN A KAMADO?
La réussite d'un tajine au kamado repose avant tout sur une cuisson lente et régulière en cuisson indirecte. Grâce à la céramique du kamado et à sa capacité à conserver une température stable pendant plusieurs heures, les viandes deviennent particulièrement tendres tandis que les légumes s'imprègnent parfaitement des épices.
For optimal cooking:
- 160°C: very gentle cooking, ideal for ultra-tender meat.
- 170°C: ideal temperature for a traditional tagine in a kamado.
- 180°C: slightly faster cooking while maintaining tenderness.
- Above 200°C: risk of excessive evaporation and drying out of the meat.
The goal is to maintain a constant temperature throughout cooking to preserve the juices, aromas, and texture of the tagine.
WHY IS INDIRECT COOKING PERFECT FOR TAGINE?
Indirect cooking in a kamado perfectly replicates the principle of a traditional oven. The deflector protects the dish from the direct heat of the coals and allows for even heat distribution around the tagine.
This method has several advantages :
- Gentle and even cooking.
- Preservation of the meat's tenderness.
- Better concentration of flavours.
- Reduction of the risks of sticking or burning.
- Slow simmering comparable to traditional Moroccan recipes.
THE UNIQUE ADVANTAGE OF THE KAMADO COEO FOR TAGINES
The QUATRO, the COEO kamados have a design particularly suited for long and slow cooking. Their interior shape promotes a natural and regular circulation of hot air.
This feature directly recalls the functioning of the conical lid of the tagine, whose shape allows steam to circulate and then fall naturally onto the food to maintain its moisture.
The combination of a tagine dish and a COEO kamado thus creates an ideal environment :
- Optimal heat circulation.
- Homogeneous temperature throughout the cooking.
- Natural recondensation of juices.
- Tenderer meats.
- More concentrated flavours.
- Reduced charcoal consumption thanks to the excellent thermal inertia of the kamado.
This synergy between the conical shape of the tagine and the controlled airflow of the COEO kamado allows for a result particularly close to traditional Eastern cooking.
VARIATION WITH APRICOTS
Replace the prunes with dried apricots for a fruitier and slightly tangy recipe. This version pairs perfectly with lamb and mild spices.
VARIATION WITH ALMONDS
Add flaked or whole almonds, lightly toasted just before serving, to bring crunch and an extra gourmet touch.
SPICY VARIATION
Incorporate a fresh red chilli, Espelette pepper, or a spoonful of harissa to further enhance your kamado tagine.
WHAT SIDES TO SERVE WITH A KAMADO TAGINE?
To accompany your kamado tagine recipe:
- Traditional semolina
- Moroccan bread (Khobz)
- Grilled vegetables on the kamado
- Fresh oriental salad
- Cooked chickpeas
- Spiced fragrant rice
- Herb bulgur
- Roasted sweet potatoes
COEO TIP
To subtly enrich the flavours of your tagine, add a small piece of apple, olive, or cherry wood to your charcoal. The light smoke released will add an extra dimension to the dish without masking the spices of ras el hanout.
FAQ: KAMADO TAGINE
Can you use a cast iron casserole?
Yes. A cast iron casserole is an excellent alternative to a tagine dish and works perfectly for indirect cooking in a kamado.
Which cut of lamb to choose?
Shoulder, neck, or boneless leg are particularly suited for slow cooking and yield very tender meat.
Should the deflector be used?
Yes. The deflector is essential for achieving true indirect cooking and preventing the bottom of the dish from being exposed directly to the coals.
How long to cook a tagine in a kamado?
Generally count between 1 hour and 1 h 30 at 170°C, depending on the size of the pieces of meat and the desired result.
Which charcoal to use?
Preferably use a high-quality natural charcoal made of large pieces. It will ensure a stable temperature throughout the cooking.
Can this recipe be made on a COEO kamado?
Yes. This recipe is particularly suited to COEO kamados thanks to their excellent thermal inertia, precise temperature control, and optimal air circulation, ideal for slow and simmered cooking.
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