Lamb Tagine (Morocco)
A rich and aromatic Moroccan stew, this Lamb Tagine is perfect for cooler weather. Slow-cooked to perfection, it features succulent lamb, sweet apricots, and crunchy almonds, all enveloped in a warm blend of spices including cinnamon and saffron.
Prep time: 15 minutesCook time: 3 hoursServes: 6
Ingredients
2 lbs lamb shoulder, cut into 2-inch pieces
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp saffron threads, crumbled
1 cup chicken broth
1 cup dried apricots
1/2 cup blanched almonds
Salt and pepper, to taste
1 tbsp honey
2 tbsp fresh cilantro, chopped
Instructions
1. Heat olive oil in a large tagine or heavy pot over medium heat. Add onions and garlic; sauté until soft.
2. Add lamb pieces, and brown on all sides.
3. Stir in cinnamon, ginger, cumin, coriander, and saffron until fragrant.
4. Pour in chicken broth, stirring to combine. Bring to a simmer.
5. Add apricots and almonds, cover, and reduce heat to low. Simmer for 2-3 hours or until lamb is tender.
6. Stir in honey, season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a pot over low heat until warmed through, adding a splash of broth if needed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
