Spicy Moroccan Tagine
A delightful Moroccan dish that combines the aromatic spices of cumin, paprika, and turmeric with succulent lamb, sweet apricots, and crunchy almonds, creating an unforgettable culinary experience. This tagine is slowly cooked to perfection and served with couscous for a hearty and satisfying meal.
Prep time: 15 minutesCook time: 3 hoursServes: 6
Ingredients
2 lbs lamb shoulder, cut into chunks
1 tbsp ground cumin
1 tbsp paprika
1 tsp ground turmeric
1/2 tsp cayenne pepper
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 inch ginger, grated
1 cup dried apricots, halved
1/2 cup blanched almonds
2 cups chicken broth
Salt and pepper to taste
2 cups couscous
2 tbsp fresh cilantro, chopped
Instructions
1. In a large bowl, combine the cumin, paprika, turmeric, cayenne pepper, salt, and pepper. Add the lamb chunks and coat well.
2. Heat olive oil in a large tagine or Dutch oven over medium heat. Add the lamb and brown on all sides. Remove and set aside.
3. In the same pot, add onions, garlic, and ginger. Sauté until onions are soft and translucent.
4. Return the lamb to the pot. Add apricots, almonds, and chicken broth. Stir to combine.
5. Cover with a lid and reduce heat to low. Simmer for 2-3 hours or until the lamb is tender.
6. Prepare couscous according to package instructions.
7. Serve the tagine over a bed of couscous and garnish with fresh cilantro.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water if necessary to prevent drying out.
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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.
