Description
Moroccan lamb tagine delivers a rich, aromatic journey through North African culinary landscapes. Tender spiced meat melts with fragrant herbs, inviting you to savor each complex, warmly spiced bite of traditional comfort.
Ingredients
Scale
Meat:
- 4 pounds (1.8 kilograms) boneless lamb roast, cut into 1-inch pieces
- Kosher salt
- Black pepper
Spices and Herbs:
- 1 cinnamon stick
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 pinch of saffron
- 1/4 cup chopped cilantro + more for garnish
- Torn mint leaves
Additional Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, sliced
- 2 teaspoons minced fresh ginger
- 2 tablespoons tomato paste
- 3 cups (720 milliliters) low-sodium chicken broth
- 1 cup (150 grams) dried apricots
- 1/2 cup toasted almond slivers
- Cooked couscous, for serving
Instructions
- Generously season lamb cuts with salt and allow them to marinate for a minimum of 60 minutes or ideally overnight to enhance flavor penetration.
- Steep dried apricots in steaming hot chicken broth for approximately 15 minutes to soften and plump them.
- Heat a heavy-bottomed skillet over medium-high temperature and methodically sear lamb pieces in multiple batches, ensuring each piece develops a rich, caramelized exterior; transfer browned meat to a separate plate.
- Reduce skillet heat and gently sauté diced onions, minced garlic, and freshly grated ginger until fragrant and translucent; incorporate tomato paste and stir thoroughly to create a robust base.
- Activate aromatic spices directly in the cooking vessel, releasing their essential oils and intensifying the overall flavor profile.
- Reintroduce seared lamb to the pot, combining with softened apricots and reserved chicken broth; ensure ingredients are well integrated.
- Cover and simmer at low heat for approximately 90 minutes, allowing meat to become exceptionally tender and flavors to meld completely.
- Incorporate freshly chopped cilantro during final moments of cooking for a vibrant herbal note.
- Plate the tagine and garnish with toasted sliced almonds and delicate mint leaves; serve alongside fluffy couscous for a complete culinary experience.
Notes
- Tenderize lamb by salting ahead of time, which helps break down proteins and enhances meat’s natural flavor.
- Soak dried apricots in warm broth to plump them up and infuse extra depth into the dish’s overall taste profile.
- Toast whole spices briefly before adding to release their essential oils, creating a more complex and aromatic base for the tagine.
- Adjust cooking liquid if needed during simmering to prevent burning, ensuring lamb remains moist and falls apart easily.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 8
- Calories: 408 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg