Lamb Tagine
Transport your taste buds to the heart of Morocco with this fragrant and hearty Lamb Tagine recipe. Featuring tender, slow-simmered lamb shoulder infused with a medley of aromatic spices like cinnamon, cumin, and turmeric, this dish is a true celebration of bold flavors. Sweet golden raisins, dried apricots, and hearty chickpeas add a delightful contrast to the rich, savory broth, while carrots lend a touch of earthiness. Simmered to perfection, this luxurious tagine is garnished with fresh cilantro and crunchy toasted almonds for added texture and freshness. Perfect for a cozy family dinner or an impressive dinner party, this Lamb Tagine pairs beautifully with fluffy couscous, steamed rice, or crusty bread to soak up every drop of its delectable sauce.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless lamb shoulder (cut into 2-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 teaspoon ground cinnamon
- 1.5 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 cups chicken or beef stock
- 1 can can of diced tomatoes (14 oz)
- 3 medium carrots (peeled and cut into chunks)
- 0.5 cup golden raisins
- 0.5 cup dried apricots (halved)
- 1 can chickpeas (drained and rinsed)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 0.25 cup toasted almonds (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
Season the lamb cubes with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the lamb to the pot in batches and sear until browned on all sides. Remove the lamb and set it aside.
Lower the heat to medium and add the chopped onion to the same pot. Sauté for 5 minutes until softened.
Add the minced garlic, cinnamon, cumin, ginger, turmeric, and paprika. Stir frequently for 1 minute until the spices are fragrant.
Return the lamb to the pot and pour in the 2 cups of stock and 1 can of diced tomatoes. Stir to combine.
Add the carrots, golden raisins, and dried apricots to the pot. Bring the mixture to a gentle simmer.
Cover the pot with a lid and lower the heat to maintain a slow simmer. Cook for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
About 15 minutes before the end of cooking, stir in the drained chickpeas and let them heat through.
Taste and adjust seasoning if needed.
Garnish with chopped fresh cilantro and toasted almonds, if using. Serve warm with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
4048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6025 mg | 262% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 137.9 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 6474 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
