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Moroccan Lamb Tagine

Moroccan Lamb Tagine

Tagine refers to both the pot and the stew like dish that is cooked inside, but don't write off making a tagine if you don't own a tagine pot. We made ours in a Dutch oven and it comes out perfectly! As long as you have a large pot with a tight fitting lid you'll be good to go. 

The lamb simmers until it is fork-tender, all while making your kitchen smell like a fancy Moroccan restaurant. The dish traditionally uses lots of spices both savory and ones that lean more sweet, like cinnamon and cardamom. The result is a dish so well-balanced and complex, without a ton of work. (The best kind of meal, tbh.) Serve it over perfectly cooked couscous for the best meal ever. Leftovers are even better the next day!

Have you made this yet? Let us know how it went in the comments below! 

YIELDS: 8 serving(s) | PREP TIME: 20 mins | TOTAL TIME: 2 hrs 50 mins | CAL/SERV: 1674


4 lb. boneless lamb roast, cut into 1" pieces

Kosher salt

3 c. low-sodium chicken broth

1 c. dried apricots

3 tbsp. extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, sliced

2 tsp. freshly minced ginger

2 tbsp. tomato paste

1 cinnamon stick

Small pinch of saffron

1/2 tsp. ground turmeric

1/2 tsp. ground coriander

1/4 tsp. ground cardamom

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

Freshly ground black pepper

1/4 c. freshly chopped cilantro, plus more for garnish

1/2 c. toasted almond slivers

Torn mint leaves, for serving

Cooked couscous, for serving

See All Nutritional Information


Step 1

In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator. 

Step 2

In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes. 

Step 3

In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate. 

Step 4

Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more. 

Step 5

Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours. 

Step 6

Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.

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