Sizzling Moroccan Lamb Tagine Recipe: A Spice-Lover’s Dream

Hearty moroccan lamb tagine simmers with aromatic spices that dance through every tender bite.

Moroccan kitchens have long celebrated slow-cooked dishes that tell stories of tradition and warmth.

Fragrant cumin, coriander, and saffron weave complex layers of flavor into succulent meat.

Soft vegetables mingle with rich, caramelized lamb, creating a symphony of taste that transports you to bustling markets of marrakech.

Carefully selected ingredients promise an authentic culinary journey that connects generations.

Gentle braising transforms simple components into a magnificent feast you can proudly serve.

Let this recipe be your passport to an extraordinary dining experience that celebrates north african cuisine.

Storing Moroccan Lamb Tagine for Freshness

• Store leftover tagine in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator, ensuring flavors meld and intensify.
• Transfer cooled tagine to freezer-safe containers or heavy-duty freezer bags. Removes excess air, seals tightly, and freezes up to 3 months without losing taste or texture.
• Place portion in microwave-safe dish, cover with damp paper towel. Heat on medium power in 1-minute intervals, stirring between each to distribute warmth evenly. Check internal temperature reaches 165°F for food safety.
• Pour tagine into saucepan, add splash of broth or water to prevent sticking.

Common Questions on Moroccan Lamb Tagine

• What are the key spices that give this Moroccan Lamb Tagine its unique flavor?

The key spices include cumin, coriander, cinnamon, turmeric, ginger, paprika, and cayenne pepper. These spices create a warm, complex flavor profile that is characteristic of Moroccan cuisine.

• Can I use a different type of meat instead of lamb?

You can substitute lamb with beef or goat, which have similar textures and will work well with the rich Moroccan spice blend. Just ensure you choose a cut that’s suitable for slow cooking.

• How do the dried apricots and green olives contribute to the dish?

The dried apricots add a subtle sweetness that balances the savory spices, while the green olives provide a tangy, briny contrast, creating a complex and layered flavor profile typical of Moroccan cooking.

Reasons to Try Moroccan Lamb Tagine

• Savor Global Flavors: Dive into a culinary adventure with this Moroccan lamb tagine that brings exotic spices and rich cultural heritage right to your dinner table.
• Master Complex Cooking: Learn sophisticated cooking techniques by creating a restaurant-quality dish that transforms simple ingredients into a complex, layered meal.
• Create Comfort Food with Depth: Enjoy a hearty, warming dish packed with tender lamb, sweet vegetables, and a perfect balance of spicy and sweet flavors that comfort and excite the palate.
• Impress Dinner Guests: Prepare a show-stopping meal that looks and tastes like it came from a professional kitchen, making you the star chef among friends and family.

Ingredients in Moroccan Lamb Tagine

• Lamb Chunks: A rich and tender meat that provides the main protein and hearty flavor of the Moroccan tagine.

• Cumin, Coriander, Cinnamon, Turmeric, Ginger, Paprika, Cayenne Pepper: A warm and complex spice blend that creates the signature deep, aromatic Moroccan flavor profile.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste of the dish.
• Garlic: Adds a pungent and robust base note to the tagine.

• Onion: Provides a sweet and foundational flavor to the base of the dish.
• Carrots, Sweet Potatoes: Hearty root vegetables that add sweetness and texture to the stew.
• Dried Apricots: Introduces a subtle sweetness and unique fruity element to balance the savory spices.
• Green Olives: Contributes a tangy and briny contrast to the rich lamb.
• Diced Tomatoes: Adds moisture and a slight acidic background to the sauce.

• Olive Oil: Helps to brown the meat and create a flavorful cooking base.
• Broth: Provides liquid for braising and helps tenderize the lamb.

• Toasted Almonds, Chopped Cilantro: Fresh toppings that add crunch, nuttiness, and herbal brightness to the finished dish.

Stepwise Moroccan Lamb Tagine Preparation

Step 1: Sear The Lamb

Heat olive oil in a large tagine or Dutch oven over medium-high heat. Add lamb chunks and brown thoroughly on all sides to develop deep, rich flavors. Once browned, remove lamb and set aside temporarily.

Step 2: Prepare Aromatic Base

In the same pot, sauté onions until they become translucent and soft. Add minced garlic and cook for an additional minute, releasing its fragrant essence.

Step 3: Bloom The Spices

• Cumin
• Coriander
• Cinnamon
• Turmeric
• Ginger
• Paprika
• Cayenne pepper

Stir and cook for 1-2 minutes until the spices become incredibly aromatic and start to release their intense flavors.

Step 4: Combine Protein And Spices

Return the seared lamb to the pot, mixing thoroughly with the spice blend. This ensures every piece of meat is well-coated and infused with the complex Moroccan spice profile.

Step 5: Add Liquid And Complementary Ingredients

• Dried apricots
• Green olives
• Diced tomatoes
• Broth

Stir everything together, creating a rich and vibrant cooking liquid.

Step 6: Include Hearty Vegetables

Add carrots and sweet potatoes to the tagine. These vegetables will absorb the incredible spice blend and provide additional texture and nutrition.

Step 7: Slow Cook To Perfection

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, allowing the lamb to become incredibly tender and the flavors to meld beautifully.

Step 8: Garnish And Serve

Sprinkle toasted almonds and freshly chopped cilantro over the tagine. Serve alongside fluffy couscous or crusty bread to soak up the delicious sauce.

Expert Advice for Moroccan Lamb Tagine

• Toast whole almonds in a dry skillet for deeper, nuttier flavor before sprinkling on top of the tagine.
• Choose lamb shoulder or leg cuts with some marbling for maximum tenderness and rich taste during slow cooking.
• Reduce heat gradually while simmering to prevent meat from becoming tough and maintain delicate texture.
• Balance spices by adjusting cayenne pepper according to personal heat preference without overwhelming other flavors.
• Use fresh herbs like cilantro or mint just before serving to add brightness and enhance the aromatic Moroccan profile.

Different Versions of Moroccan Lamb Tagine

• Mediterranean Seafood Swap: Replace lamb with mixed seafood like shrimp, scallops, and white fish, keeping the same spice blend for a coastal-inspired version.
• Vegetarian Mountain Style: Substitute lamb with hearty chickpeas and root vegetables like butternut squash, maintaining the rich Moroccan spice profile.
• Chicken Desert Fusion: Use chicken thighs instead of lamb, adding preserved lemons for an extra tangy and traditional North African flavor profile.
• Spicy Goat Mountain Edition: Switch lamb for tender goat meat, increasing cayenne and adding fresh chili peppers for a more intense heat experience.

Pairing Ideas for Moroccan Lamb Tagine

• Pair with Robust Red Wine: Select a full-bodied Moroccan or Spanish red wine like Tempranillo or Syrah that matches the lamb's rich flavor and complements the warm spices.
• Serve with Mint Tea Accompaniment: Prepare traditional Moroccan mint tea with green tea and fresh mint leaves to balance the tagine's complex spiciness and cleanse the palate.
• Create Herbed Yogurt Sauce: Blend Greek yogurt with chopped fresh mint, lemon zest, and a touch of garlic to provide a cool, tangy counterpoint to the hearty, spiced lamb dish.
• Match with Crisp Salad Side: Prepare a light cucumber and herb salad dressed with lemon vinaigrette to cut through the tagine's richness and add refreshing brightness to the meal.

Moroccan Lamb Tagine Recipe

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4.7 from 21 reviews

• Total Time: 1 hour 55 minutes
• Yield: 6 1x

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Description

Succulent Moroccan lamb tagine weaves a tapestry of exotic spices and tender meat, slow-cooked to perfection. Rich layers of flavor transport diners to North African culinary landscapes where comfort meets adventure.

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Ingredients

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Main Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 1 cup dried apricots, chopped
• 1 cup pitted green olives, sliced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup chicken or beef broth

Vegetables and Aromatics:

• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup carrots, sliced
• 1 cup sweet potatoes, cubed

Spices and Garnishes:

• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup almonds, toasted (for garnish)
• Fresh cilantro, chopped (for garnish)

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Instructions

1. Sear lamb chunks in hot olive oil over medium-high heat until golden brown on all surfaces, then transfer to a separate plate.
2. Sauté onions in the same pot until translucent and softened, approximately 5 minutes, then quickly introduce minced garlic and cook for an additional minute.
3. Toast aromatic spices including cumin, coriander, cinnamon, turmeric, ginger, paprika, and cayenne pepper until their fragrance intensifies, stirring continuously to prevent burning.
4. Reintroduce browned lamb into the spice mixture, ensuring each piece is thoroughly coated with the vibrant seasoning blend.
5. Pour in diced tomatoes, broth, dried apricots, and green olives, creating a rich, complex liquid base for the tagine.
6. Add chunky carrots and sweet potatoes to the pot, distributing them evenly throughout the liquid and meat mixture.
7. Reduce heat to low, cover the pot, and allow the tagine to simmer gently for 1.5 to 2 hours, enabling the lamb to become exceptionally tender and vegetables to absorb the aromatic flavors.
8. Once cooking is complete, sprinkle toasted almonds and fresh chopped cilantro over the dish for a delightful textural and visual contrast.
9. Serve immediately alongside fluffy couscous or crusty artisan bread to soak up the flavorful sauce.

Notes

• Selecting high-quality lamb is crucial for achieving rich, tender meat that melts in your mouth during slow cooking.
• Toasting whole spices before grinding can elevate the depth and complexity of the Moroccan flavor profile, releasing more intense aromatics.
• For a gluten-free adaptation, replace traditional couscous with quinoa or cauliflower rice, maintaining the dish’s authentic Mediterranean essence.
• Consider reducing cayenne pepper for sensitive palates or adding extra for heat lovers, allowing personalized spice customization without compromising the recipe’s fundamental character.

• Prep Time: 10 minutes
• Cook Time: 1 hour 45 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Moroccan

Nutrition

• Serving Size: 6
• Calories: 476 kcal
• Sugar: 14 g
• Sodium: 480 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.1 g
• Carbohydrates: 23 g
• Fiber: 5 g
• Protein: 36 g
• Cholesterol: 115 mg