Name: Moroccan Lamb Tagine
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 servings
Ingredients: 2 lbs Lamb shoulder, cut into 1.5-inch cubes; 3 tbsp Olive oil; 2 large Yellow onion, finely chopped; 4 cloves Garlic cloves, minced; 1 tbsp Fresh ginger, grated; 2 tbsp Ras el Hanout spice blend; 1 whole Cinnamon stick; 0.5 tsp Saffron threads; 2 cups Lamb or beef stock; 1 cup Dried apricots, halved; 2 tbsp Honey; 0.25 cup Toasted slivered almonds; 0.25 cup Fresh cilantro, chopped

"Experience the vibrant flavors of North Africa with this exquisite lamb tagine, where tender grass-fed lamb shoulder meets the honeyed sweetness of dried apricots and the crunch of toasted almonds. This aromatic stew is slow-cooked to perfection, allowing the complex notes of ginger, cinnamon, and saffron to infuse every bite."

Ingredients

Qty	Item
2 lbs 900 g	Lamb shoulder, cut into 1.5-inch cubes
3 tbsp 45 ml	Olive oil
2 large 300 g	Yellow onion, finely chopped
4 cloves 12 g	Garlic cloves, minced
1 tbsp 6 g	Fresh ginger, grated
2 tbsp 12 g	Ras el Hanout spice blend
1 whole 1 piece	Cinnamon stick
0.5 tsp 0.1 g	Saffron threads
2 cups 480 ml	Lamb or beef stock
1 cup 130 g	Dried apricots, halved
2 tbsp 30 ml	Honey
0.25 cup 35 g	Toasted slivered almonds
0.25 cup 10 g	Fresh cilantro, chopped

How to Make Moroccan Lamb Tagine

Season the lamb cubes generously with salt and black pepper. In a large heavy-based tagine or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the lamb in batches until golden on all sides, then remove and set aside.

Reduce heat to medium and add the remaining oil. Sauté the onions for 8-10 minutes until soft and slightly caramelized. Stir in the garlic and ginger, cooking for another 2 minutes.

Add the Ras el Hanout and cinnamon stick. Return the lamb and any juices to the pot, stirring well to coat the meat in the spices. Pour in the stock and add the saffron threads.

Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 1 hour and 15 minutes, or until the lamb is tender.

Stir in the dried apricots and honey. Cover and continue to simmer for another 30 minutes. The sauce should be thick and glossy.

Taste and adjust seasoning. Remove the cinnamon stick. Garnish with toasted almonds and fresh cilantro before serving over fluffy couscous.

·
For the best results, use lamb shoulder rather than leg; the higher fat content ensures the meat stays moist during the long cooking process.
·
If you don't have a traditional clay tagine, a heavy-bottomed cast iron Dutch oven works perfectly as it retains heat evenly.
·
Toast your almonds in a dry pan for 2-3 minutes until fragrant to dramatically improve the texture and flavor of the dish.
·
Make this a day in advance! The flavors develop and deepen significantly after a night in the refrigerator.

Frequently Asked Questions

Can I use chicken instead of lamb?

Yes, you can use bone-in chicken thighs. Reduce the initial simmering time to about 30-40 minutes before adding the apricots.

What is Ras el Hanout?

It is a complex North African spice blend that typically includes cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and turmeric.

Do I need to soak the dried apricots first?

No, the apricots will rehydrate and become plump and tender by simmering in the tagine liquids for the final 30 minutes.

What should I serve with this tagine?

This dish is traditionally served with couscous, but it also pairs beautifully with crusty bread or even basmati rice to soak up the flavorful sauce.

Step-by-Step Visual Guide

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