Are you ready to take your taste buds on a journey to Morocco? This Moroccan Spiced Lamb Tagine is the perfect dish to savor the warm, exotic flavors of the region. Whether you’re entertaining guests or simply treating yourself to a delightful meal, this recipe is sure to impress.
Picture tender lamb simmered slowly with aromatic spices, dried fruits, and fresh herbs, creating a dish that’s as beautiful as it is delicious. The rich and savory taste, combined with a hint of sweetness from the fruits, makes this tagine unforgettable.
A Classic Moroccan Dish
This Moroccan Spiced Lamb Tagine is a hearty and fragrant stew, featuring melt-in-your-mouth pieces of lamb cooked with garlic, ginger, and a blend of spices, creating a symphony of flavors that reflects the essence of Moroccan cuisine.
The dish is often served with fluffy couscous, allowing you to soak up every bit of the flavorful sauce.
Ingredients
- 2 pounds lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can (14 oz) diced tomatoes
- 1 cup chicken or beef broth
- 1 cup dried apricots, chopped
- 1/2 cup almonds, toasted
- Fresh cilantro for garnish
- Cooked couscous for serving
Instructions
- Heat the olive oil in a large tagine or Dutch oven over medium heat. Add the lamb chunks and brown on all sides. Remove from the pot and set aside.
- In the same pot, add the chopped onion and sauté until translucent. Add the garlic and ginger, cooking until fragrant.
- Stir in the cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper. Cook for 1-2 minutes to release the spices’ aromas.
- Add the browned lamb back to the pot along with the diced tomatoes and broth. Bring to a simmer.
- Cover and reduce the heat to low. Cook for about 1.5 to 2 hours, or until the lamb is tender.
- Stir in the dried apricots and toasted almonds in the last 15 minutes of cooking.
- Adjust seasoning if necessary and garnish with fresh cilantro before serving.
- Serve hot over fluffy couscous.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Nutrition Information
- Servings: 6
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 20g