Moroccan Lamb Tagine
A slow-cooked Moroccan stew with tender lamb, dried apricots, and aromatic spices like cumin and cinnamon.
Ingredients
Ingredients:
- 800g lamb shoulder, cubed
- 2 onions, sliced
- 3 cloves garlic, minced
- 1 cup dried apricots
- 1 tsp cumin, ginger, cinnamon
- Fresh cilantro
- Couscous for serving
Instructions
Brown the Lamb
Heat olive oil in a large heavy pot or tagine. Brown the lamb cubes in batches until golden on all sides, then remove and set aside.
Sauté Aromatics
In the same pot, sauté the onions and garlic until softened and translucent. Add the cumin, ginger, cinnamon, and a pinch of saffron if you have it.
Deglaze and Return
Pour in a splash of water or broth to scrape up the flavorful brown bits from the bottom. Return the lamb and any juices back to the pot.
Slow Simmer
Add the dried apricots and enough water to nearly cover the meat. Cover tightly and simmer on very low heat for about 1.5 to 2 hours.
Check Tenderness
Once the lamb is fork-tender and the sauce has thickened into a rich glaze, stir in chopped fresh cilantro and season with salt and pepper.
Serve
Serve the steaming tagine directly from the pot alongside a generous portion of fluffy, buttered couscous and some toasted almonds.
Nutrition Facts
* Based on a 2,000 calorie diet.