Moroccan Lamb Tagine

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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This Moroccan Lamb Tagine is a warm, aromatic dish that brings the exotic flavors of North Africa right to your kitchen. With tender lamb, sweet apricots, and a blend of spices, it's a comforting meal perfect for cozy nights.

Ingredients for Moroccan Lamb Tagine

Lamb shoulder is the star of this dish, providing rich, deep flavors that develop beautifully during slow cooking. Olive oil helps in browning the lamb and sautéing the aromatics. The onion and garlic form the base, creating a savory, fragrant foundation. Our spice blend—comprising cumin, cinnamon, ginger, turmeric, and a touch of cayenne—brings warmth and complexity. Chicken broth adds richness and body to the sauce. Sweet dried apricots provide a delightful contrast to the savory notes, while blanched almonds add a satisfying crunch. Finally, a sprinkling of fresh cilantro adds a burst of freshness to the finished dish.

Tips & Tricks

  • If possible, make the tagine a day ahead—flavors deepen overnight.
  • Don't rush the browning process; it's essential for a flavorful dish.
  • If you prefer a thicker sauce, remove the lid in the last 30 minutes of cooking.

Serving Suggestions

This Moroccan Lamb Tagine pairs wonderfully with fluffy couscous or warm, crusty bread to soak up the flavorful sauce. A simple side of roasted vegetables or a fresh green salad can also complement the dish nicely.

Frequently Asked Questions

Can I use a different cut of lamb?
Yes, lamb leg or shank can work, but shoulder is preferred for its flavor and tenderness.
What if I don't have a tagine?
A Dutch oven or heavy pot with a lid works just as well.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Moroccan Lamb Tagine Recipe Walkthrough

Start by heating up some olive oil in a large tagine or Dutch oven over medium-high heat. Place the lamb chunks in, and let them brown all over. You want a nice, deep color, as this step adds a lot of flavor. Once browned, remove the lamb and set it aside.

In the same pot, toss in the chopped onion and minced garlic. Let them sauté until they're soft and translucent—this usually takes around 5 minutes. Now, sprinkle in the cumin, cinnamon, ginger, turmeric, and cayenne pepper. Stir these spices for about a minute to release their aromas.

Return the lamb to the pot, then pour in the chicken broth. Add the halved apricots and almonds. Season the mixture with salt and pepper to your taste. Bring it all to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours, or until the lamb is tender and flavorful.

Just before serving, sprinkle the dish with fresh cilantro for a touch of color and freshness. Enjoy the warm, inviting aroma of your homemade tagine!

Why You'll Love This Recipe

  • Rich, complex flavors from a unique spice blend.
  • Tender, melt-in-your-mouth lamb that's full of flavor.
  • Sweet and savory balance from apricots and spices.
  • Perfect for impressing guests or enjoying a special family meal.

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

Step-by-step 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.

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