Teresa's Recipes
Moroccan Lamb Tagine
Indulge in the rich and aromatic flavors of Morocco with this tantalizing lamb tagine. This dish is a harmonious blend of tender lamb, sweet dried fruits, and a medley of spices that will transport you to the bustling souks of Marrakech. Traditionally slow-cooked in a tagine, this dish infuses the meat with warmth and depth, making it a perfect centerpiece for any gathering. Serve it alongside fluffy couscous to soak up the delightful sauce, and garnish with crunchy toasted almonds and fresh cilantro for an unforgettable meal.
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 pounds, cubed Lamb shoulder
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground turmeric
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 (14.5 oz) can Canned diced tomatoes
- 2 cups Chicken broth
- 1 cup, chopped Dried apricots
- 1 cup, chopped Dried prunes
- 2 tablespoons Honey
- 1/2 cup, for garnish Toasted almonds
- 1/4 cup, chopped, for garnish Fresh cilantro
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 35g
- Sodium: 600mg
- Sugar: 15g
Instructions
- In a large tagine or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes soft and translucent, about 5 minutes.
- Increase the heat slightly and add the cubed lamb. Cook until browned on all sides, approximately 8-10 minutes.
- Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and pepper. Cook for another minute to toast the spices and release their aromatic flavors.
- Pour in the canned diced tomatoes and chicken broth. Bring the mixture to a gentle simmer.
- Cover the tagine or Dutch oven and let it simmer on low heat for about 1.5 to 2 hours, or until the lamb is fork-tender.
- After the lamb is tender, add the chopped dried apricots, dried prunes, and honey. Stir well to combine the ingredients.
- Cover and continue to simmer for another 15 minutes to allow the flavors to meld beautifully.
- Remove from heat and garnish with toasted almonds and fresh cilantro.
- Serve the Moroccan lamb tagine hot with fluffy couscous or crusty bread to soak up the delicious sauce.
Tips
- For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper during the spice toasting step.
- Feel free to substitute the lamb with beef or chicken for a different flavor profile.
- This dish can also be prepared ahead of time and refrigerated, as the flavors deepen overnight!