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