Classic Moroccan Lamb Tagine
A traditional North African stew made with tender lamb, aromatic spices, and dried fruits. Perfect for a warm and cozy Sunday evening.
Ingredients
- ●2 pounds Lamb shoulderBone-in for added flavor
- ●2 tablespoons Olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●2 inches GingerFresh
- ●2 teaspoons Cumin
- ●1 teaspoon Cinnamon
- ●1 teaspoon Paprika
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1 cup Dried apricots
- ●1 cup Dried prunes
- ●2 cups Chicken broth
- ●2 cups Water
Instructions
- 1
Heat the olive oil in a large clay pot or Dutch oven over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and ginger and cook for another minute.
- 4
Add the lamb and cook until browned on all sides, about 5-7 minutes.
- 5
Add the cumin, cinnamon, paprika, salt, and black pepper. Stir to combine.
- 6
Add the dried apricots and prunes, stirring to combine.
- 7
Add the chicken broth and water, stirring to combine.
- 8
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 9
Bake at 300°F (150°C) for 2 1/2 to 3 hours, or until the lamb is tender and the sauce has thickened.
- 10
Serve hot, garnished with fresh herbs if desired.