Pin It A fragrant, slow-cooked Moroccan stew featuring tender lamb, warm spices, dried fruits, and almonds for a rich, savory-sweet flavor.
This tagine has become a favorite in my home for family dinners and special occasions.
Ingredients
- Meats: 1.2 kg (2.6 lbs) lamb shoulder, cut into 4 cm (1.5 in) cubes
- Spices: 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground turmeric, 1/2 tsp cayenne pepper, 1/2 tsp freshly ground black pepper, 1 1/2 tsp salt
- Vegetables & Aromatics: 2 tbsp olive oil, 2 large onions, finely chopped, 4 garlic cloves, minced, 2 large carrots, sliced into thick rounds, 1 can (400 g/14 oz) chopped tomatoes, 1 tbsp tomato paste
- Dried Fruits & Nuts: 100 g (3.5 oz) dried apricots, halved, 75 g (2.5 oz) golden raisins, 60 g (2 oz) whole blanched almonds
- Liquids: 500 ml (2 cups) chicken or lamb stock
- Garnish: Fresh cilantro and mint leaves, chopped, Toasted slivered almonds (optional)
Instructions
- Step 1:
- In a large bowl, combine lamb with cumin, coriander, cinnamon, ginger, turmeric, cayenne, black pepper, and salt. Toss to coat evenly.
- Step 2:
- Heat olive oil in a large tagine or heavy-bottomed Dutch oven over medium-high heat. Brown the lamb in batches on all sides, then set aside.
- Step 3:
- In the same pot, add onions and cook until soft and golden, about 8 minutes. Add garlic and cook for 1 minute.
- Step 4:
- Stir in carrots, chopped tomatoes, and tomato paste. Cook for 2 minutes.
- Step 5:
- Return the lamb to the pot. Add stock, dried apricots, raisins, and whole almonds. Bring to a simmer.
- Step 6:
- Cover and cook gently over low heat (or in a 160°C/325°F oven) for 2 hours, or until the lamb is fork-tender and sauce is rich and thickened.
- Step 7:
- Skim fat from the surface if needed. Taste and adjust seasoning.
- Step 8:
- Sprinkle with chopped cilantro, mint, and toasted slivered almonds before serving.
Pin It Our family gathers around the table to enjoy this flavorful dish and share stories.
Notes
Serve over fluffy couscous or steamed rice. Substitute prunes or dates for apricots for a different sweetness. For extra depth, add a pinch of saffron or preserved lemon peel. Pairs beautifully with a Moroccan red wine or mint tea.
Required Tools
Large tagine or Dutch oven, Sharp knife, Chopping board, Wooden spoon, Measuring spoons/cups
Allergen Information
Contains tree nuts (almonds). Gluten-free as written. Always check stock and spice blends for hidden allergens.
Pin It This tagine recipe is a delightful way to experience Moroccan flavors that bring warmth and comfort to your table.
Questions About This Recipe
- → What is the best cut of lamb for this dish?
Lamb shoulder cut into cubes is ideal, as it becomes tender and flavorful after slow cooking.
- → Can I substitute dried apricots?
Yes, prunes or dates can be used to maintain the sweet element in the dish.
- → How long should the lamb cook for optimal tenderness?
Simmer gently for about 2 hours until the lamb is fork-tender and the sauce thickens.
- → What side dishes complement this lamb preparation?
Fluffy couscous or steamed rice are excellent choices that complement the rich sauce and spices.
- → Can this dish be made gluten-free?
Yes, it is naturally gluten-free when using gluten-free stock and spice blends.