Tender Moroccan Lamb Tagine

Moroccan lamb tagine is not just a dish; it's a celebration of flavors and traditions that have transcended time and geography. Originating from Morocco, this aromatic stew is typically slow-cooked in a tagine, a traditional earthenware pot designed to retain moisture and enhance the ingredients' flavors. The result is tender, succulent lamb infused with a rich blend of spices, vegetables, and sometimes dried fruits, creating a harmonious balance of savory and sweet.

Experience the rich flavors and traditions of Morocco with this tender Moroccan lamb tagine. Slow-cooked in a traditional tagine pot, this aromatic stew features succulent lamb and a delightful blend of spices, vegetables, and optional dried fruits, creating a perfect balance of savory and sweet. Ideal for cozy family dinners or impressive gatherings, this versatile dish invites everyone to explore global cuisine while being easy enough for home cooks to master. Enjoy creating this culinary journey that will impress friends and family alike.

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Ingredients

2 lbs lamb shoulder, cut into 2-inch pieces

2 tbsp olive oil

1 large onion, finely chopped

4 cloves garlic, minced

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp cayenne pepper (adjust for spice preference)

Salt and black pepper, to taste

1 cup chicken or beef broth

1 can (14 oz) diced tomatoes, drained

1/2 cup dried apricots, chopped

1/2 cup dried raisins

1/2 cup almonds, toasted

1/4 cup honey

1 cup chickpeas, rinsed and drained

1 zucchini, sliced

1 cup carrots, chopped

Fresh cilantro and mint for garnish

Instructions

Marinate the Lamb: In a large mixing bowl, combine the lamb pieces with garlic, cumin, coriander, cinnamon, ginger, turmeric, cayenne pepper, salt, and black pepper. Cover and let it marinate in the refrigerator for at least 1 hour, preferably overnight.

Brown the Lamb: In a heavy-bottomed tagine or Dutch oven, heat olive oil over medium heat. Add the marinated lamb pieces in batches, browning them on all sides for about 5-7 minutes. Remove the browned lamb and set aside.

Sauté the Onions: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in any leftover marinade from the lamb for added flavor.

Add Liquids and Spices: Return the lamb to the pot and pour in the broth and drained diced tomatoes. Add raisins, chopped apricots, honey, and chickpeas. Stir to combine all the ingredients well.

Simmer the Tagine: Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it cook for about 1.5 to 2 hours, or until the lamb is tender and the flavors meld together.

Incorporate Vegetables: About 30 minutes before serving, add the sliced zucchini and chopped carrots into the tagine. Stir gently to mix them into the sauce without breaking the lamb pieces.

Final Touches: Check seasoning, adjusting if necessary. Before serving, fold in the toasted almonds for added crunch and flavor.

Garnish and Serve: Garnish with fresh cilantro and mint. Serve warm, paired with fluffy couscous or crusty bread to soak up the rich sauce.

Prep Time: 1 hour | Total Time: 3 hours | Servings: 6-8