Moroccan Lamb Tagine is a rich, aromatic stew that combines tender lamb with a blend of warm spices like cumin, cinnamon, turmeric, and ginger. The dish is typically slow-cooked in a traditional tagine pot, which helps meld the flavors and creates a melt-in-your-mouth texture. It’s often paired with dried fruits like apricots or raisins, and served with couscous for an authentic Moroccan experience. 🍖🍊✨
🕒 Time: 15 minutes prep + 1.5–2 hours cooking
🍽 Serves: 4–6
🌟 Ingredients:
For the Tagine:
- 1 kg (2 lbs) lamb shoulder or shank, cut into chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1/2 tsp ground paprika
- Salt and black pepper (to taste)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup beef or lamb broth
- 1/2 cup dried apricots, chopped (or raisins)
- 1/2 cup sliced almonds (optional, for garnish)
- 1 tbsp honey (optional, for sweetness)
- Fresh cilantro or parsley for garnish 🌿
For Serving:
- Couscous (or rice) 🍚
- Moroccan flatbread (optional)
🔪 Instructions:
- Brown the Lamb:
- Heat olive oil in a large tagine or Dutch oven over medium-high heat.
- Add the lamb chunks and brown on all sides, about 5-7 minutes. Remove the lamb and set it aside.
- Sauté the Aromatics:
- In the same pot, add the chopped onion and cook for 5 minutes, or until softened and translucent.
- Add the minced garlic, cumin, cinnamon, turmeric, ginger, paprika, salt, and pepper. Stir to coat the onions in the spices and cook for 1–2 minutes until fragrant.
- Simmer the Tagine:
- Return the browned lamb to the pot, along with the diced tomatoes and broth.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, or until the lamb is tender and the flavors have melded together.
- Add the Dried Fruit:
- About 30 minutes before the tagine is done cooking, add the dried apricots (or raisins) and honey (if using). Stir to combine and continue simmering.
- Serve:
- Once the lamb is tender and the sauce has thickened, remove from heat.
- Serve the tagine over couscous or rice, and garnish with fresh cilantro or parsley and sliced almonds for added crunch.
🍽️ Perfect Pairings:
- Couscous: Light and fluffy couscous is the traditional accompaniment, absorbing the rich flavors of the tagine. 🍚
- Moroccan flatbread: Perfect for scooping up the delicious sauce. 🍞
- A fresh salad: A simple cucumber and tomato salad with lemon and olive oil will add a refreshing contrast. 🥒🍅
- Mint tea: For a truly Moroccan experience, serve with a glass of fresh mint tea. 🍃🍵
💡 Tips:
- For extra depth of flavor: If you have a slow cooker, you can transfer the tagine mixture to it and cook on low for 6-8 hours for incredibly tender lamb.
- For spice level: Add a pinch of cayenne pepper if you prefer more heat in the dish.
- Make it ahead: This dish actually tastes even better the next day as the flavors continue to develop.
- Vegetarian option: You can swap the lamb for chickpeas and vegetables like zucchini, carrots, and sweet potatoes for a vegetarian version of tagine.
Moroccan Lamb Tagine = tender lamb, sweet dried fruits, and bold spices that transport you to the heart of Morocco! 🥘🍊
Would you like to try a beef version or explore other Moroccan recipes? 🌿
