Description
This Lamb Tagine is a Moroccan-inspired stew made with tender lamb pieces slow-cooked in a rich, spiced sauce with apricots and almonds. It’s aromatic, flavorful, and perfect for serving with couscous or rice.
Ingredients
- 1.5 kg / 3 lb lamb shoulder, cut into 4cm / 1.5″ cubes
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper (optional, adjust to taste)
- 400g / 14 oz canned crushed tomatoes
- 2 cups (500 ml) chicken stock
- 1 tbsp honey
- 1 cup dried apricots
- 1/2 cup slivered almonds
- Salt and pepper to taste
- Fresh coriander/cilantro, for garnish
- To serve: couscous or rice
Instructions
- Heat olive oil in a large pot over high heat. Brown the lamb in batches, then remove and set aside.
- Lower heat to medium. Add onion and garlic, cook until soft and golden.
- Add all spices and stir for 1 minute until fragrant.
- Return lamb to the pot. Add crushed tomatoes, chicken stock, and honey. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally.
- Add apricots and almonds. Simmer uncovered for another 30 minutes or until the lamb is very tender and sauce has thickened.
- Season with salt and pepper to taste. Garnish with fresh coriander and serve with couscous or rice.
Notes
- You can substitute lamb shoulder with lamb leg, but shoulder gives a better result due to higher fat content.
- Adjust cayenne pepper based on desired heat level.
- Make ahead: This dish tastes even better the next day as the flavors develop overnight.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Stewing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 16g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
