Name: Moroccan Lamb Tagine | Slow-Braised Easter Centerpiece with Apricots & Spices
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Moroccan
Ingredients: 1.6 kg boneless lamb shoulder, trimmed and cubed; 1 kg lamb stewing meat or shoulder, trimmed and cubed; 1 tsp kosher salt; 1/2 tsp black pepper; 3 tbsp canola oil; 3 garlic cloves, minced; 2 brown onions, diced; 1 1/2 tbsp tomato paste; 2 tsp grated ginger; 2 cinnamon sticks; 2 1/2 cups low sodium chicken stock; 1 cup dried apricots; 2 – 3 tsp lemon zest; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp ground cardamom; 2 tsp turmeric powder; 1 1/2 tsp fennel powder; 1 tsp cayenne pepper; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp kosher salt; 1/2 cup slivered almonds, toasted; 1/2 cup chopped coriander/cilantro leaves; 1 1/2 batches couscous

Description

Experience the rich flavors of Moroccan Lamb Tagine, featuring tender cuts of lamb, aromatic spices, and sweet apricots. This dish brings a delightful twist to your table, perfect for special occasions or hearty family meals.

Ingredients

Scale

1.6 kg boneless lamb shoulder, trimmed and cubed
1 kg lamb stewing meat or shoulder, trimmed and cubed
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves, minced
2 brown onions, diced
1 1/2 tbsp tomato paste
2 tsp grated ginger
2 cinnamon sticks
2 1/2 cups low sodium chicken stock
1 cup dried apricots
2 – 3 tsp lemon zest
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground cardamom
2 tsp turmeric powder
1 1/2 tsp fennel powder
1 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp kosher salt
1/2 cup slivered almonds, toasted
1/2 cup chopped coriander/cilantro leaves
1 1/2 batches couscous

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Instructions

Preheat the oven to 180°F/350°F (160°C fan).
In a bowl, mix the spice ingredients together and set aside.
Toss the lamb with salt and pepper. Heat the oil in a large dutch oven over high heat. Brown the lamb in batches, about 3 minutes per batch, then remove and set aside.
Lower the heat to medium-high, add onion and garlic, and cook for 3 minutes until soft. Stir in tomato paste, ginger, cinnamon, and spice mix, cooking for an additional 1 1/2 minutes.
Pour in the chicken stock, stir, and return the lamb to the pot.
Bring to a simmer, cover, and cook in the oven for 45 minutes. After that, add the apricots, cover again, and cook for an additional hour, checking halfway to ensure the sauce hasn't reduced too much and adding water if necessary.
Once the lamb is tender, gently stir in the lemon zest.
Serve over plain couscous, garnished with toasted almonds and chopped coriander.

Notes

For a more intense flavor, let the tagine sit overnight and reheat before serving.
Adjust the amount of cayenne pepper according to your preferred spice level.
Serve with crusty bread for a complete meal.

Nutrition

Serving Size: 1/5 of recipe
Calories: 620
Sugar: 7g
Sodium: 720mg
Fat: 36g
Saturated Fat: 10g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 44g
Cholesterol: 120mg