Moroccan Lamb Tagine
Transport your taste buds to the vibrant streets of North Africa with this Moroccan Lamb Tagine, a rich and aromatic stew bursting with exotic spices and sweet-savory flavors. Tender chunks of lamb are slow-simmered with cinnamon, cumin, and ginger, then paired with plump dried apricots, raisins, and a touch of honey for a tantalizing balance of flavors. Toasted slivered almonds add a delightful crunch, while fresh cilantro and parsley provide a bright, herby finish. Perfectly suited for a cozy dinner, this crowd-pleasing dish is best served over fluffy couscous or with warm crusty bread to soak up the luscious sauce. Whether you're new to Moroccan cuisine or a seasoned fan, this tagine delivers an unforgettable culinary journey that’s both comforting and adventurous.
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Recipe Information
Ingredients
- 1.5 lbs boneless lamb shoulder, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 0.5 tsp ground ginger
- 1 tsp paprika
- 0.5 tsp turmeric
- 1 tsp coriander seeds, lightly crushed
- 2 cups chicken or beef stock
- 1 cup canned diced tomatoes
- 2 tbsp honey
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins
- 0.25 cup slivered almonds, toasted
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or a tagine over medium-high heat. Add the lamb cubes and brown them on all sides in batches, about 2-3 minutes per side. Remove the lamb and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute, stirring frequently.
Stir in the ground cinnamon, cumin, ginger, paprika, turmeric, and crushed coriander seeds. Toast the spices for 1-2 minutes to release their aroma.
Return the browned lamb to the pot. Pour in the chicken or beef stock and diced tomatoes. Stir to combine and bring to a gentle simmer.
Stir in the honey, dried apricots, and raisins. Cover the pot with a lid and reduce the heat to low. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Season the tagine with salt and black pepper to taste. Sprinkle the toasted slivered almonds, fresh cilantro, and parsley over the finished dish.
Serve the Moroccan lamb tagine hot, accompanied by warm couscous or crusty bread for soaking up the flavorful sauce.
Nutrition Facts
Calories |
2930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 4916 mg | 214% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 146.9 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4280 mg | 91% | |
*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.
