A traditional Moroccan slow-cooked stew featuring tender lamb, a medley of aromatic spices, vegetables, and often dried fruits, resulting in a rich, deeply flavored dish. With no special letter, only text with comma or dot
Moroccan Lamb Tagine Recipe
A traditional Moroccan slow-cooked stew featuring tender lamb, a medley of aromatic spices, vegetables, and often dried fruits, resulting in a rich, deeply flavored dish. With no special letter, only text with comma or dot
Ingredients
- 2 lb lamb shoulder cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 0.25 tsp cinnamon
- 0.25 tsp cayenne pepper optional
- 1 cup chicken or beef broth
- 1 cup crushed tomatoes
- 0.5 cup dried apricots halved
- 0.5 cup pitted prunes halved
- 0.25 cup fresh parsley chopped
- 0.25 cup fresh cilantro chopped
- salt to taste
- black pepper to taste
Instructions
- Season the lamb cubes generously with salt and black pepper.
- Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until golden on all sides, then remove and set aside.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
- Return the browned lamb to the pot. Add chicken/beef broth and crushed tomatoes. Bring to a simmer.
- Reduce heat to low, cover the tagine/pot, and cook for 1.5 to 2 hours, or until the lamb is very tender and the sauce has thickened. Stir occasionally and check if the sauce is reducing too much; add a little water or broth if needed.
- During the last 30 minutes of cooking, stir in the dried apricots and prunes.
- Taste and adjust seasoning if necessary.
- Garnish with fresh parsley and cilantro before serving. Serve hot with couscous or rice.
Notes
For a richer flavor, brown the lamb thoroughly before adding other ingredients. Adjust spice levels to your preference. If the sauce reduces too quickly, add a splash of water or broth to maintain consistency. Serve with couscous or crusty bread.
