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/ 3.2lb boneless lamb shoulder, trimmed and cut into 3.5cm / 1.5" cubes; 1 kg / 2 lb lamb stewing meat or shoulder, trimmed and cut into 3.5cm / 1.5" cubes; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 3 tbsp canola oil; 3 garlic cloves, finely minced; 2 brown onions, diced (1cm / 0.3" cubes); 1 1/2 tbsp tomato paste; 2 tsp grated ginger; 2 cinnamon sticks; 2 1/2 cups low sodium chicken stock/broth; 1 cup dried apricots, whole; 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/kosher salt; 1/2 cup toasted slivered almonds; 1/2 cup roughly chopped coriander/cilantro leaves; 1 1/2 batches couscous

Description

Experience the rich flavors of Moroccan Lamb Tagine. This slow-braised dish features tender lamb, sweet apricots, and a blend of spices, making it an ideal centerpiece for any special occasion or a comforting family dinner.

Ingredients

Scale

1.6 kg/ 3.2lb boneless lamb shoulder, trimmed and cut into 3.5cm / 1.5" cubes
1 kg / 2 lb lamb stewing meat or shoulder, trimmed and cut into 3.5cm / 1.5" cubes
1 tsp cooking/kosher salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves, finely minced
2 brown onions, diced (1cm / 0.3" cubes)
1 1/2 tbsp tomato paste
2 tsp grated ginger
2 cinnamon sticks
2 1/2 cups low sodium chicken stock/broth
1 cup dried apricots, whole
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/kosher salt
1/2 cup toasted slivered almonds
1/2 cup roughly chopped coriander/cilantro leaves
1 1/2 batches couscous

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Instructions

Preheat the oven to 180°F/350°F (160°C fan).
Mix the spices in a bowl and set aside.
Toss lamb with salt and pepper. Heat canola oil in a large oven-proof dutch oven over high heat. Brown the lamb in batches for about 3 minutes each, then set aside.
Reduce heat to medium high, add onion and garlic, cooking until soft for about 3 minutes. Stir in tomato paste, ginger, cinnamon, and spice mix, cooking for 1 1/2 minutes while stirring.
Add chicken stock and water, stir, and return the browned lamb to the pot.
Bring to a simmer, cover, and cook in the oven for 45 minutes. After that, add apricots and continue cooking for another hour, ensuring the sauce doesn’t reduce too much; add water if needed.
Check if the lamb is tender and gently stir in the lemon zest before serving.
Serve over plain couscous, topped with toasted almonds and chopped coriander.

Notes

For a quicker version, you can use a pressure cooker instead of the oven.
Adjust the cayenne pepper according to your spice preference.
Serve with warm pita bread for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 12g
Sodium: 600mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 50g
Cholesterol: 140mg