Description
Moroccan Lamb Tagine is a slow-cooked stew made with lamb, vegetables, dried fruits, and a variety of spices. It’s cooked in a traditional clay pot called a “tagine,” which is known for its ability to retain moisture and infuse flavors. However, you can make this dish in any heavy-bottomed pot or Dutch oven.
Ingredients
Scale
- 2 lbs (900 g) lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 cup (240 ml) chicken or vegetable broth
- 1 cup (150 g) dried apricots, halved
- 1/2 cup (75 g) raisins or sultanas
- 1 can (400 g) chickpeas, drained and rinsed
- 2 cups (480 ml) canned tomatoes, chopped
- 1 tbsp honey
- Zest of 1 lemon
- 1/4 cup (30 g) almonds, toasted
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Prepare the Lamb
- Season the lamb chunks with salt and pepper.
- Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
- Brown the lamb pieces on all sides, then remove them from the pot and set aside.
- Cook the Aromatics
- In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.
- Stir in the cinnamon, cumin, coriander, ginger, turmeric, and paprika. Cook for another minute until fragrant.
- Simmer the Tagine
- Return the lamb to the pot.
- Add the broth, apricots, raisins, chickpeas, canned tomatoes, honey, and lemon zest.
- Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and add more broth if needed.
- Finish and Serve
- Once the lamb is tender, taste and adjust the seasoning if necessary.
- Stir in the toasted almonds.
- Garnish with fresh cilantro or parsley before serving.
Serving Suggestions
- Serve the tagine over couscous or with crusty bread to soak up the delicious sauce.
- Pair with a side of steamed vegetables or a Moroccan salad for a complete meal.
Notes
Serve with fluffy couscous or warm flatbread to soak up the rich, aromatic sauce. For extra depth of flavor, prepare the tagine a day ahead—it’s even better the next day!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Braising
- Cuisine: Moroccan