A rich, slow-cooked Moroccan lamb dish featuring tender lamb shoulder, aromatic spices, sweet dried apricots, and crunchy toasted almonds. It’s a flavorful journey that’s perfect for any occasion.
Moroccan Lamb Tagine Delight
A rich, slow-cooked Moroccan lamb dish featuring tender lamb shoulder, aromatic spices, sweet dried apricots, and crunchy toasted almonds. It's a flavorful journey that's perfect for any occasion.
Ingredients
- 2 tablespoons olive oil
- 2 pounds lamb shoulder cut into 1.5-inch cubes
- 1 large onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon cinnamon
- 0.25 teaspoon saffron threads crushed
- 1 can (14.5 oz) diced tomatoes undrained
- 1.5 cups chicken or vegetable broth
- 0.5 cup dried apricots halved
- 0.25 cup blanched slivered almonds toasted for garnish
- 0.25 cup fresh cilantro chopped for garnish
Instructions
- Heat olive oil in a large tagine or Dutch oven over medium-high heat. Season lamb cubes with salt and pepper. Brown the lamb in batches on all sides, then remove and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic, ginger, turmeric, cumin, coriander, cinnamon, and saffron threads. Cook for 1 minute more until fragrant.
- Return the browned lamb to the pot. Stir in diced tomatoes and chicken or vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the lamb is very tender.
- Stir in the dried apricots and continue to cook, covered, for another 30 minutes, or until the apricots are plump and the sauce has thickened slightly.
- Taste and adjust seasoning if needed. Garnish with toasted slivered almonds and fresh chopped cilantro before serving.
Notes
While a traditional tagine pot is ideal, a heavy Dutch oven or any large pot with a tight-fitting lid works perfectly. For best results, brown the lamb in batches to avoid overcrowding the pot. Serve hot with couscous, rice, or warm flatbread.
