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/3.2 lb boneless lamb shoulder, trimmed and cubed; 1 kg/2 lb lamb stewing meat or shoulder, cubed; 1 tsp cooking/kosher 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 chicken stock/broth, low sodium; 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 slivered almonds, toasted; 1/2 cup coriander/cilantro leaves, roughly chopped; 1 1/2 batches couscous

Description

This Moroccan Lamb Tagine features tender lamb pieces simmered with apricots and spices. It’s a flavorful centerpiece perfect for special occasions or any day of the week.

Ingredients

Scale

1.6 kg/3.2 lb boneless lamb shoulder, trimmed and cubed
1 kg/2 lb lamb stewing meat or shoulder, cubed
1 tsp cooking/kosher 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 chicken stock/broth, low sodium
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 slivered almonds, toasted
1/2 cup coriander/cilantro leaves, roughly chopped
1 1/2 batches couscous

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 180°F/350°F (160°C fan).
Mix the spices in a bowl and set aside.
In a large oven-proof dutch oven, heat the oil over high heat. Season lamb with salt and pepper. Brown the lamb in three batches for about 3 minutes each. Transfer to a bowl and set aside.
Reduce heat to medium-high, add onions and garlic, cooking for 3 minutes until softened. Stir in tomato paste, ginger, cinnamon, and spice mix, cooking for an additional 1.5 minutes.
Pour in the chicken stock and stir. Return the lamb to the pot.
Bring to a simmer, cover, and cook in the oven for 45 minutes. After 45 minutes, add the apricots and cover again, cooking for another hour. Check halfway and add water if needed.
Once the lamb is tender, gently stir in lemon zest.
Serve the tagine over plain couscous, garnished with almonds and coriander.

Notes

Ensure the lamb is tender after cooking before serving.
Feel free to adjust the spice levels by reducing cayenne pepper if you prefer a milder flavor.
To enhance the dish, consider adding olives alongside the apricots.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 16g
Sodium: 880mg
Fat: 36g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 38g
Cholesterol: 120mg