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A vibrant Moroccan lamb tagine served in a traditional green and black tagine pot, with tender lamb pieces in a rich, spiced tomato-based sauce, being lifted with a spoon.

Moroccan Lamb Tagine Recipe

Moroccan Lamb Tagine is a flavorful, slow-cooked dish combining tender lamb, aromatic spices (like cumin, cinnamon, and turmeric), sweet dried apricots, and crunchy toasted almonds. It's simmered with tomatoes, onions, and broth to create a rich, savory sauce. Served over fluffy couscous and garnished with fresh herbs and optional lemon wedges, it perfectly balances sweet, savory, and earthy flavors for a comforting and vibrant meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: lunch
Cuisine: Moroccan
Calories: 550
Ingredients Method

Ingredients
  

1. Ingredients For the LambTagine:
  • Lamb: 1½ pounds of shoulder or leg cut into cubes.
  • Onion: 1 large finely chopped.
  • Garlic: 3 cloves minced.
  • Olive Oil: 2 tablespoons for cooking.
  • Tomatoes: 1 cup canned diced or fresh, chopped.
  • Broth: 2 cups chicken or beef broth.
2. Ingredients For the Moroccan Spice Blend:
  • Cumin Powder: 1 teaspoon for earthy depth.
  • Cinnamon: 1 teaspoon for warmth.
  • Ground Ginger: 1 teaspoon for subtle heat.
  • Paprika: 1 teaspoon for smoky flavor.
  • Turmeric Powder: ½ teaspoon for color and aroma.
  • Salt and Pepper: Adjust to taste.
3. Ingredients Add-Ins andGarnishes:
  • Dried Apricots: ½ cup roughly chopped for sweetness.
  • Almonds: ¼ cup toasted for crunch.
  • Fresh Herbs: 2 tablespoons cilantro or parsley chopped.
4. Ingredients For Serving:
  • Couscous: 1½ cups prepared according to package directions.
  • Lemon Wedges: Optional for a burst of brightness.

Method
 

1.Brown the Lamb
  1. Use heavy-bottomed pot or tagine. Pour some olive oil and heat it over medium to low heat.
  2. Add the lamb pieces and brown them for 4–5 minutes until golden. Set the lamb aside.
2. Sauté the Aromatics
  1. Cook chopped onions in the same pot. Make sure it is cooked until golden and soft
  2. Add the garlic and sauté for another 1–2 minutes, ensuring it doesn’t burn.
3.Build the Spice-Infused Base
  1. Stir in the Moroccan spice blend (cumin, cinnamon, ginger, paprika, turmeric, salt, and pepper).
  2. Toast the spices for 1 minute to release their full aroma.
4.Simmer the Lamb
  1. Add the tomatoes and broth, stirring to combine. Return the browned lamb to the pot.
  2. Keep the fire very low, cover and cook for 1 hour. Stir occasionally to prevent sticking.
Final Touches and Serving Suggestions
    1. Add Sweetness with Apricots
    1. Stir in the dried apricots and simmer for another 20–30 minutes until the lamb is tender.
    2. The final result of using apricots is a tasty sweetness that will open your appetite immediately.
    2.Garnish with Almonds
    1. Sprinkle toasted almonds over the tagine before serving.
    2. The almonds add a satisfying crunch and nutty contrast to the dish.
    3.Serve Over Fluffy Couscous
    1. Open the couscous package and prepare it following the step by step. Meanwhile, keep cooking the tagine under a light fire.
    2. Cook the couscous in the broth, as it has a better taste than cooking it in water.
    4. Add Fresh Garnishes
    1. Garnish with green herbs like cilantro or parsley. This offer the dish a burst of brightness.
    2. Serve with lemon wedges for an optional zesty twist.