About This Dish
A hearty winter tagine from the chestnut-growing regions of the Middle Atlas mountains, particularly around Azrou and Ifrane. When chestnut season arrives in November, Moroccan families prepare this rich, warming stew. The chestnuts absorb the saffron-infused braising liquid and develop a creamy, buttery texture that pairs magnificently with tender lamb. This is mountain food at its finest — substantial, warming, and deeply flavored. The dish is associated with cold winter evenings around a brazier in the traditional Moroccan living room.
Ingredients
- 800 g Lamb shoulder, cubed
- 300 g Fresh chestnuts, peeled
- 2 large Onions, grated
- 2 tbsp Honey
- 1 tsp Ground cinnamon
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 1 tsp Ras el hanout
- 3 tbsp Olive oil
- 2 tbsp Butter
- to taste Salt and pepper
- 1.5 cups Water
Instructions
- 1
Score an X on each chestnut. Boil for 15 minutes, then peel while still warm.
- 2
Season lamb with salt, pepper, ginger, saffron, cinnamon, and ras el hanout.
- 3
Brown lamb in olive oil and butter. Add grated onions and cook 10 minutes.
- 4
Add water, cover, and simmer for 1.5 hours until lamb is very tender.
- 5
Add peeled chestnuts and honey. Cook covered for 25 minutes.
- 6
Serve with sauce spooned over the lamb and chestnuts.
Tips & Tricks
- Peeling fresh chestnuts is laborious but worth the effort. Vacuum-packed pre-peeled chestnuts are an acceptable shortcut.
- Score chestnuts deeply before boiling to make peeling easier.
- The chestnuts should be tender but not mushy — they continue cooking from residual heat.