Name: Moroccan Lamb Tagine | Slow-Braised Easter Centerpiece with Apricots & Spices
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Moroccan
Ingredients: 1.6 kg boneless lamb shoulder, cut into 3.5 cm cubes; 1 kg lamb stewing meat, cut into 3.5 cm cubes; 1 tsp cooking salt; 1/2 tsp black pepper; 3 tbsp canola oil; 3 garlic cloves, finely minced; 2 brown onions, diced; 1 1/2 tbsp tomato paste; 2 tsp grated ginger; 2 cinnamon sticks; 2 1/2 cups low sodium chicken stock; 1 cup dried apricots; 2 – 3 tsp lemon zest; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp ground cardamom; 2 tsp turmeric powder; 1 1/2 tsp fennel powder; 1 tsp cayenne pepper; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp cooking salt; 1/2 cup slivered almonds, toasted; 1/2 cup coriander leaves, roughly chopped; 1 1/2 batches couscous

Description

Experience the rich flavors of Moroccan Lamb Tagine, featuring tender lamb, sweet apricots, and a blend of spices. Perfect for festive occasions or cozy dinners!

Ingredients

Scale

1.6 kg boneless lamb shoulder, cut into 3.5 cm cubes
1 kg lamb stewing meat, cut into 3.5 cm cubes
1 tsp cooking salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves, finely minced
2 brown onions, diced
1 1/2 tbsp tomato paste
2 tsp grated ginger
2 cinnamon sticks
2 1/2 cups low sodium chicken stock
1 cup dried apricots
2 – 3 tsp lemon zest
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground cardamom
2 tsp turmeric powder
1 1/2 tsp fennel powder
1 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp cooking salt
1/2 cup slivered almonds, toasted
1/2 cup coriander leaves, roughly chopped
1 1/2 batches couscous

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Instructions

Preheat your oven to 180°F (350°F or 160°C fan).
For the spice mix, combine all spices in a bowl and set aside.
Toss lamb cubes with salt and pepper. Heat oil in a large oven-proof pot. Brown the lamb in batches for about 3 minutes each, then set aside.
Lower the heat and add onions and garlic, cooking until soft. Stir in tomato paste, ginger, cinnamon, and the spice mix for 1.5 minutes.
Pour in chicken stock, stir, and then return the browned lamb to the pot.
Bring the mixture to a simmer. Cover with a lid and cook in the oven for 45 minutes. After that, add apricots and continue cooking for another hour, checking the sauce halfway.
Once the lamb is tender, gently stir in the lemon zest.
Serve the tagine over plain couscous, topped with toasted almonds and chopped coriander.

Notes

Using preserved lemon can enhance the dish’s flavor.
Serve with toasted almonds for added texture and taste.
Check the sauce level during cooking; add water if necessary.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 8g
Sodium: 900mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 45g
Cholesterol: 120mg