Moroccan Tagine

Name: Moroccan Tagine
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 2 lbs lamb shoulder, cubed; 2 tbsp olive oil; 1 large onion, sliced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground ginger; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/4 tsp ground black pepper; 1/4 tsp cayenne pepper; 1 cup chicken broth; 1 can (15 oz) chickpeas, drained; 1 cup dried apricots, halved; 1/2 cup almonds, toasted; 1 large carrot, cut into chunks; 1 zucchini, sliced; 1 red bell pepper, chopped; Salt to taste; 2 tbsp fresh cilantro, chopped; 1 lemon, juiced

🕒 Prep: 15 min

🔥 Cook: 2 hours

🍽 Serves: 6

★★★★★

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Moroccan Tagine is a hearty, aromatic dish that brings the warm, exotic flavors of North Africa right into your kitchen. Featuring tender lamb, sweet apricots, and a medley of spices, this dish is perfect for a cozy family dinner or an impressive meal for guests.

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Ingredients for Moroccan Tagine

Lamb shoulder is the star of the dish, providing richness and depth. Its marbled texture ensures the meat stays moist and tender during the long cooking process. Olive oil is used for sautéing, bringing a subtle fruitiness. Onion and garlic form the aromatic base, while spices like cumin, ginger, cinnamon, turmeric, black pepper, and cayenne create a warm, fragrant profile. Chicken broth adds moisture and enhances the flavor. Chickpeas contribute heartiness, and apricots introduce a sweet contrast. Almonds provide a lovely crunch, and the trio of carrot, zucchini, and red bell pepper add color and variety. Fresh cilantro and lemon juice brighten the dish at the end.

Tips & Tricks

Use a heavy-bottomed pot to maintain even heat distribution.
Soak the apricots in a bit of warm water before adding them to prevent them from drying out during cooking.
Don't rush the browning process; it's crucial for developing deep flavors.
If you don't have a tagine pot, a Dutch oven works perfectly as a substitute.

Serving Suggestions

Moroccan Tagine pairs wonderfully with fluffy couscous to soak up the rich sauce. You might also serve it with warm, crusty bread to enjoy every last bit. A simple green salad with a lemon vinaigrette complements the hearty flavors and adds a fresh crunch.

Frequently Asked Questions

Can I use a different meat?: Yes, you can substitute lamb with beef or chicken, though cooking times may vary.
What if I don't have all the spices?: You can adjust the spices based on what's available, but try to keep the core ones like cumin and ginger for authentic flavor.
How long does it keep?: The tagine can be stored in the refrigerator for up to 3 days and its flavors actually improve over time.

Moroccan Tagine Recipe Walkthrough

Start by preheating your oven to 325°F (163°C). Heat the olive oil in a tagine pot or a Dutch oven over medium heat. Add the lamb cubes and brown them on all sides, which should take about 5-7 minutes. Once browned, remove the lamb and set it aside for now.

In the same pot, toss in the sliced onions and minced garlic. Sauté until they become soft and translucent, releasing their sweet aroma. Next, add the cumin, ginger, cinnamon, turmeric, black pepper, and cayenne pepper. Stir them around for about a minute until they become fragrant, infusing the kitchen with their enticing scent.

Return the browned lamb to the pot, stirring to coat it with the spice mixture. Pour in the chicken broth and bring the pot to a gentle simmer. Now it’s time to add the chickpeas, dried apricots, toasted almonds, carrot chunks, sliced zucchini, and chopped red bell pepper. Stir everything together, ensuring the ingredients are well combined.

Cover the pot and carefully transfer it to your preheated oven. Let it cook for 2 hours, stirring occasionally. This slow cooking allows the flavors to meld beautifully and the lamb to become tender. Just before serving, taste and add salt if needed. Finish with a squeeze of lemon juice and a sprinkle of fresh cilantro for a vibrant touch.

Why You'll Love This Recipe

Rich, complex flavors that develop beautifully over time.
Perfect for make-ahead meals; it tastes even better the next day.
A one-pot wonder that simplifies clean-up.
Great way to explore diverse spices and ingredients.

Ingredients

2 lbs lamb shoulder, cubed

2 tbsp olive oil

1 large onion, sliced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground turmeric

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1 cup chicken broth

1 can (15 oz) chickpeas, drained

1 cup dried apricots, halved

1/2 cup almonds, toasted

1 large carrot, cut into chunks

1 zucchini, sliced

1 red bell pepper, chopped

Salt to taste

2 tbsp fresh cilantro, chopped

1 lemon, juiced

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).

2. Heat olive oil in a tagine pot or Dutch oven over medium heat. Add lamb cubes and brown on all sides, then remove and set aside.

3. In the same pot, add onions and garlic, sautéing until soft and translucent.

4. Stir in cumin, ginger, cinnamon, turmeric, black pepper, and cayenne pepper, cooking for an additional minute until fragrant.

5. Return lamb to the pot, coating with the spice mixture.

6. Pour in chicken broth and bring to a simmer.

7. Add chickpeas, apricots, almonds, carrot, zucchini, and bell pepper. Stir well to combine.

8. Cover and transfer the pot to the preheated oven.

9. Allow the tagine to cook for 2 hours, stirring occasionally, until the lamb is tender and the flavors are well married.

10. Before serving, add salt to taste and stir in lemon juice and cilantro.

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