Traditional Moroccan Lamb Tagine
A fragrant and slow-cooked Moroccan lamb tagine infused with warm spices, tender meat, and sweet dried fruits, perfect for a comforting meal.
Equipment
- Tagine pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon
Ingredients
For the Tagine
- 2 lbs lamb shoulder or leg Cut into chunks.
- 2 tbsp olive oil
- 1 large onion Finely chopped.
- 3 cloves garlic Minced.
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground turmeric
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp salt Adjust to taste.
- 2 cups beef or vegetable broth
- 1 cup diced tomatoes Canned or fresh.
- ½ cup dried apricots or prunes Chopped, for sweetness.
- ¼ cup almonds Toasted, for garnish.
- 2 tbsp fresh cilantro Chopped, for garnish.
- 2 tbsp fresh parsley Chopped, for garnish.
Instructions
- Heat olive oil in a tagine pot or Dutch oven over medium heat.
- Add the lamb chunks and sear on all sides until browned. Remove and set aside.
- In the same pot, sauté the chopped onion until soft and translucent. Add minced garlic and cook for another minute.
- Stir in cumin, cinnamon, ginger, turmeric, paprika, black pepper, and salt. Toast the spices for 30 seconds to release their aroma.
- Return the seared lamb to the pot. Add the broth, diced tomatoes, and dried apricots or prunes. Stir well to combine.
- Cover and simmer over low heat for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.
- Garnish with toasted almonds, fresh cilantro, and parsley before serving.
- Serve hot with couscous, crusty bread, or rice.
Notes
For extra depth of flavor, marinate the lamb with the spices overnight. You can also add saffron for an authentic touch.