Moroccanmeatpork-freevia groq
Moroccan Lamb Tagine
Slow-cooked lamb tagine in a rich, aromatic Moroccan sauce. Perfect for a cold winter's night.
⏱180 min🍽6 servings📊medium
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Ingredients
- ●1.5 kg Lamb ShoulderBone-in, cut into large pieces
- ●2 tbsp Olive OilFor browning the lamb
- ●2 medium OnionChopped
- ●4 cloves GarlicMinced
- ●2 inches GingerSliced
- ●2 tbsp CuminGround
- ●1 tsp CorianderGround
- ●1 tsp PaprikaSmoked
- ●1 tsp SaltTo taste
- ●1/2 tsp Black PepperTo taste
- ●1 cup ChickpeasCanned, drained and rinsed
- ●1 cup Dried ApricotsChopped
- ●1/4 cup AlmondsSliced
- ●1/4 cup Fresh ParsleyChopped
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb pieces in batches, then set aside.
- 3
Reduce heat to medium and sauté the onions until softened, about 8 minutes.
- 4
Add the garlic, ginger, cumin, coriander, paprika, salt, and pepper. Cook for 1 minute.
- 5
Add the browned lamb, chickpeas, apricots, almonds, and 1 cup of water to the pot.
- 6
Bring to a boil, then cover and transfer to the oven. Braise for 2.5 hours, or until the lamb is tender.
- 7
Stir in chopped parsley and serve over couscous.