Moroccan Lamb Tagine
Ingredients
- • 1.2 kg lamb shoulder, cut into chunks
- • 60 ml olive oil
- • 2 item onion, diced
- • 4 cloves garlic
- • 10 g ground cinnamon
- • 15 g ground cumin
- • 10 g ground coriander
- • 10 g paprika
- • 5 g ground ginger
- • 0.5 g saffron threads
- • 500 ml lamb or beef stock
- • 400 g crushed tomatoes
- • 150 g dried apricots, halved
- • 100 g prunes, pitted
- • 30 ml honey
- • 100 g blanched almonds
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 30 g fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Season lamb chunks with salt and pepper, then brown on all sides in batches. Remove and set aside.
- 2
In the same pot, sauté onions until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- 3
Add all the spices (cinnamon, cumin, coriander, paprika, ginger) and saffron. Stir constantly for 30 seconds to toast the spices.
- 4
Return the lamb to the pot and add the stock and crushed tomatoes. Bring to a simmer, then reduce heat to low.
- 5
Cover tightly and simmer for 1 hour, stirring occasionally and adding water if needed to prevent sticking.
- 6
Add the dried apricots, prunes, and honey. Continue cooking covered for another 45 minutes to 1 hour until the lamb is fork-tender.
- 7
In the last 15 minutes of cooking, toast the almonds in a dry pan until golden brown.
- 8
Taste and adjust seasoning with salt and pepper. The sauce should be thick and rich.
- 9
Garnish with toasted almonds and fresh cilantro before serving. Traditionally served with couscous or flatbread.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"Enjoy this delicious recipe!"
