Moroccan Spiced Lamb Tagine
Moroccan Spiced Lamb Tagine
Ingredients
For the Lamb Tagine
- 2 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 cups chicken broth
- 1/2 cup dried apricots, halved
- 1 tablespoon honey
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup slivered almonds, toasted
Instructions
- 1
Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side, until well-sealed. Do not overcrowd the pot. Remove browned lamb and set aside.
⏱️ 10 min - 2
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, grated fresh ginger, ground cumin, ground coriander, ground turmeric, sweet paprika, ground cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 8 min - 3
Return the browned lamb to the pot. Stir in the steeped saffron (including the water), the can of diced tomatoes (undrained), chicken broth, halved dried apricots, and honey. Season with salt and black pepper.
⏱️ 5 min - 4
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot tightly and cook for 1 1/2 to 2 hours, or until the lamb is exceptionally tender and easily pulls apart with a fork. Stir occasionally to ensure even cooking and prevent sticking.
⏱️ 120 min - 5
Taste the tagine and adjust seasoning if necessary, adding more salt, pepper, or a pinch of sugar/honey if desired to balance the flavors.
⏱️ 2 min - 6
Serve the Moroccan Spiced Lamb Tagine hot, garnished generously with fresh chopped cilantro and toasted slivered almonds. It pairs wonderfully with couscous or crusty bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Moroccan Spiced Lamb Tagine
Ingredients
For the Lamb Tagine
- 2 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 cups chicken broth
- 1/2 cup dried apricots, halved
- 1 tablespoon honey
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup slivered almonds, toasted
Instructions
- 1
Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side, until well-sealed. Do not overcrowd the pot. Remove browned lamb and set aside.
⏱️ 10 min - 2
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, grated fresh ginger, ground cumin, ground coriander, ground turmeric, sweet paprika, ground cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 8 min - 3
Return the browned lamb to the pot. Stir in the steeped saffron (including the water), the can of diced tomatoes (undrained), chicken broth, halved dried apricots, and honey. Season with salt and black pepper.
⏱️ 5 min - 4
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot tightly and cook for 1 1/2 to 2 hours, or until the lamb is exceptionally tender and easily pulls apart with a fork. Stir occasionally to ensure even cooking and prevent sticking.
⏱️ 120 min - 5
Taste the tagine and adjust seasoning if necessary, adding more salt, pepper, or a pinch of sugar/honey if desired to balance the flavors.
⏱️ 2 min - 6
Serve the Moroccan Spiced Lamb Tagine hot, garnished generously with fresh chopped cilantro and toasted slivered almonds. It pairs wonderfully with couscous or crusty bread.
⏱️ 2 min