Classic Moroccan Lamb Tagine
A traditional North African dish made with tender lamb and aromatic spices. Perfect for a special occasion.
Ingredients
- ●1.5 lbs Lamb shouldercut into 2-inch pieces
- ●2 tbsp Olive oilfor browning
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1-inch piece Gingergrated
- ●2 tsp Cuminground
- ●2 tsp Corianderground
- ●1 tsp Cinnamonground
- ●1/2 tsp Cayenne pepperoptional
- ●1 tsp Saltto taste
- ●1/2 tsp Black pepperto taste
- ●1 cup Dried apricotschopped
- ●1/2 cup Almondschopped
Instructions
- 1
Heat oil in the bottom of a large clay tagine or Dutch oven over medium heat.
- 2
Brown the lamb in batches until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 3
Add more oil if necessary, then sauté the onion, garlic, and ginger until the onion is translucent.
- 4
Add the cumin, coriander, cinnamon, and cayenne pepper (if using) and cook for 1 minute.
- 5
Add 1 cup of water to the pot and bring to a boil.
- 6
Return the lamb to the pot, cover, and simmer for 1 1/2 hours, or until the lamb is tender.
- 7
Add the chopped apricots and almonds to the pot and continue to simmer for another 30 minutes.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot over couscous.
- 10
Garnish with fresh parsley or cilantro, if desired.
- 11
Serve with warm pita bread or crusty bread for dipping in the sauce.