Description
Experience the rich and aromatic flavors of Moroccan cuisine with this succulent lamb tagine. Slow-cooked with a blend of spices, dried apricots, olives, and vegetables, this dish is perfect for a comforting meal.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup dried apricots, chopped
- 1 cup pitted green olives, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken or beef broth
- 1 cup carrots, sliced
- 1 cup sweet potatoes, cubed
- 1/2 cup almonds, toasted (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large tagine or Dutch oven over medium-high heat. Add the lamb chunks and brown on all sides. Remove the lamb and set aside.
- In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
- Stir in the cumin, coriander, cinnamon, turmeric, ginger, paprika, and cayenne pepper. Cook for 1-2 minutes, until fragrant.
- Return the lamb to the pot and mix with the spices. Add the dried apricots, green olives, diced tomatoes, and broth. Stir to combine.
- Add the carrots and sweet potatoes. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
- Garnish with toasted almonds and chopped cilantro before serving. Serve with couscous or crusty bread.
Notes
Adjust the spice levels to your taste. For a thicker sauce, simmer uncovered for an additional 10-15 minutes. This dish pairs wonderfully with a side of couscous or warm pita bread!
- Prep Time: 20 minutes
- Cook Time: 2 hours