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.
Ingredients
Scale
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)
Instructions
- Sear lamb chunks in hot olive oil over medium-high heat until golden brown on all surfaces, then transfer to a separate plate.
- Sauté onions in the same pot until translucent and softened, approximately 5 minutes, then quickly introduce minced garlic and cook for an additional minute.
- Toast aromatic spices including cumin, coriander, cinnamon, turmeric, ginger, paprika, and cayenne pepper until their fragrance intensifies, stirring continuously to prevent burning.
- Reintroduce browned lamb into the spice mixture, ensuring each piece is thoroughly coated with the vibrant seasoning blend.
- Pour in diced tomatoes, broth, dried apricots, and green olives, creating a rich, complex liquid base for the tagine.
- Add chunky carrots and sweet potatoes to the pot, distributing them evenly throughout the liquid and meat mixture.
- 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.
- Once cooking is complete, sprinkle toasted almonds and fresh chopped cilantro over the dish for a delightful textural and visual contrast.
- 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