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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
- Olive oil
- 2 tablespoons
- Onion
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Ginger
- 1 tablespoon, grated
- Lamb shoulder
- 2 pounds, cubed
- Ground cumin
- 2 teaspoons
- Ground coriander
- 1 teaspoon
- Ground cinnamon
- 1 teaspoon
- Ground turmeric
- 1/2 teaspoon
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Canned diced tomatoes
- 1 (14.5 oz) can
- Chicken broth
- 2 cups
- Dried apricots
- 1 cup, chopped
- Dried prunes
- 1 cup, chopped
- Honey
- 2 tablespoons
- Toasted almonds
- 1/2 cup, for garnish
- Fresh cilantro
- 1/4 cup, chopped, for garnish
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!
Dietary Information
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
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