Moroccan Lamb Tagine

Experience the exotic and aromatic flavors of Moroccan cuisine with this succulent lamb tagine, slow-cooked to perfection with a blend of spices, sweet apricots, and crunchy almonds.

Prep time: 15 minutes
Cook time: 2 hours
Serves: 6

Ingredients

2 lbs lamb shoulder, cut into chunks

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp cayenne pepper

2 cups chicken broth

1 cup dried apricots, halved

1/2 cup blanched almonds

Salt and pepper to taste

2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large tagine or Dutch oven over medium-high heat. Add lamb and brown on all sides.

2. Remove lamb and set aside. In the same pot, add onion and garlic, and sauté until soft.

3. Stir in cumin, cinnamon, ginger, turmeric, and cayenne, and cook for 1 minute.

4. Return lamb to the pot, add chicken broth, apricots, and almonds. Season with salt and pepper.

5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until lamb is tender.

6. Garnish with fresh cilantro before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat until warmed through.

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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.