Spicy Moroccan Tagine

Name: Spicy Moroccan Tagine
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 3 hours

🍽 Serves: 6

★★★★★

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If you're looking to bring a taste of Morocco to your dinner table, this Spicy Moroccan Tagine is the perfect choice. With tender lamb, sweet apricots, and a medley of spices, this dish is a feast for the senses.

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Ingredients for Spicy Moroccan Tagine

The star of this dish is the lamb shoulder, which becomes melt-in-your-mouth tender as it cooks. Cumin, paprika, and turmeric create a warm, earthy spice blend, while a touch of cayenne pepper adds just the right amount of heat. Olive oil helps to brown the lamb, enhancing its flavor. Onions, garlic, and ginger form a fragrant base, and dried apricots add a hint of sweetness that balances the spices. Blanched almonds contribute a delightful crunch, and chicken broth ensures everything cooks to perfection. Finally, couscous serves as the perfect bed to soak up all the delicious juices, with a sprinkle of fresh cilantro for a burst of freshness.

Tips & Tricks

If you don’t have a tagine, a Dutch oven works perfectly.
Make sure to brown the lamb well; it adds depth of flavor.
For extra richness, you can deglaze the pot with a splash of white wine before adding the broth.
Feel free to adjust the cayenne pepper to your heat preference.

Serving Suggestions

This tagine pairs beautifully with a side of warm flatbread for scooping up the delicious sauce. A simple cucumber and tomato salad dressed with lemon juice and olive oil makes a refreshing side. A glass of chilled white wine or a light red complements the flavors nicely.

Frequently Asked Questions

Can I use another meat instead of lamb?: Yes, beef or chicken are great alternatives, though you may need to adjust cooking times accordingly.
Can I make this vegetarian?: Absolutely! Substitute the lamb with chickpeas and use vegetable broth.
How spicy is this dish?: It's moderately spicy, but you can adjust the cayenne pepper to your liking.

Spicy Moroccan Tagine Recipe Walkthrough

First, grab a large bowl, and mix together the cumin, paprika, turmeric, cayenne pepper, salt, and pepper. Toss in the lamb chunks and give them a good mix until they're well coated. Next, heat some olive oil in your tagine or Dutch oven over medium heat. You want it hot enough to sear, but not smoking. Brown the lamb on all sides, which should take about 8-10 minutes. Once browned, set the lamb aside.

In the same pot, add the onions, garlic, and ginger. Sauté them until the onions turn soft and translucent, which usually takes around 5 minutes. The aroma should be irresistible by now. Return the lamb to the pot and stir in the apricots, almonds, and chicken broth. Give everything a good stir to combine, ensuring the lamb is nestled well among the other ingredients.

Cover your pot with a lid and reduce the heat to low. Let it simmer away for 2 to 3 hours. You’ll know it’s ready when the lamb is tender and the flavors have melded beautifully. While the tagine is simmering, prepare the couscous according to the package instructions. When everything is ready, serve the tagine over a bed of couscous and garnish with a generous sprinkle of fresh cilantro.

Why You'll Love This Recipe

Authentic flavors that transport you to the heart of Morocco.
Hearty and comforting, perfect for a cozy meal.
Easy to make in a tagine or Dutch oven.
Impressive dish for entertaining or a special family dinner.

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

Step-by-step 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.