Description
A traditional Moroccan Lamb Tagine featuring tender lamb shoulder simmered with warm spices, sweet apricots, and toasted almonds, creating a rich and aromatic stew perfect for hearty meals.
Ingredients
Scale
Main Ingredients
- 2 lbs lamb shoulder or leg, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef or chicken broth
- 1 cup dried apricots
- 1/4 cup raisins or dried cranberries (optional)
- 1/4 cup blanched almonds, lightly toasted
- 1 tablespoon honey
- 1 cinnamon stick
- 2 tablespoons chopped cilantro or parsley (for garnish)
Instructions
- Heat oil and sear lamb: Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb cubes in batches until browned on all sides, then remove and set aside.
- Sauté onions: In the same pot, sauté the finely chopped onions until they become soft and golden in color.
- Add garlic and spices: Add minced garlic along with ground cinnamon, ground ginger, turmeric, paprika, ground cloves, salt, and black pepper. Stir continuously for 1–2 minutes until fragrant.
- Combine lamb and liquids: Return the seared lamb to the pot, then add beef or chicken broth, honey, and the cinnamon stick. Stir everything well to combine.
- Simmer the tagine: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 1.5 to 2 hours until the lamb is tender.
- Add fruits and almonds: Add the dried apricots, raisins or dried cranberries if using, and the toasted blanched almonds. Simmer uncovered for another 15–20 minutes until the sauce thickens and the fruit plumps.
- Finish and garnish: Remove the cinnamon stick, adjust seasoning to taste, and garnish with chopped cilantro or parsley.
- Serve: Serve the lamb tagine hot alongside couscous or rice for a complete meal.
Notes
- To toast almonds, dry roast them in a pan over medium heat for 3–5 minutes until lightly golden.
- You can substitute lamb shoulder with lamb leg or beef stew meat if preferred.
- For a vegetarian version, substitute lamb with hearty vegetables like eggplant and chickpeas and use vegetable broth.
- Adjust sweetness by varying the amount of honey or dried fruits according to taste.
- Traditional tagines are cooked in clay pots, but a heavy Dutch oven works well as a substitute.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan lamb tagine, lamb stew, apricot lamb, North African cuisine, slow simmer lamb, spiced lamb tagine
