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; 1 kg lamb stewing meat or shoulder; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 3 tbsp canola oil; 3 garlic cloves, finely 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 cooking/kosher salt; 1/2 cup toasted slivered almonds; 1/2 cup roughly chopped coriander/cilantro leaves; 1 1/2 batches couscous

Description

This Moroccan Lamb Tagine boasts irresistible flavor with tender lamb cubes simmered with apricots and fragrant spices. Simple to prepare, it’s perfect for special occasions or a comforting dinner. Enjoy this delightful dish with couscous for a true culinary experience.

Ingredients

Scale

1.6 kg boneless lamb shoulder
1 kg lamb stewing meat or shoulder
1 tsp cooking/kosher salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves, finely 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 cooking/kosher salt
1/2 cup toasted slivered almonds
1/2 cup roughly 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).
Mix spices in a bowl and set aside.
Season the lamb with salt and pepper. Heat oil in a large oven-proof dutch oven over high heat and brown the lamb in batches, about 3 minutes each, then set aside.
Reduce heat to medium high, add onions and garlic, and cook for 3 minutes until soft. Stir in tomato paste, ginger, cinnamon, and the mixed spices. Cook for 1 1/2 minutes while stirring constantly.
Add chicken stock, stir well, then return the browned lamb to the pot.
Bring to a simmer, cover, and cook in the oven for 45 minutes. After 45 minutes, add apricots, cover again, and cook for another hour. Check halfway through; if necessary, add half a cup of water to maintain sauce consistency.
Once the lamb is tender, gently stir in the lemon zest.
Serve over couscous, garnished with slivered almonds and coriander.

Notes

For spiciness control, adjust the cayenne pepper to your preference.
The dish pairs well with couscous topped with fruits and nuts if desired.
Make sure to check the sauce during cooking to prevent dryness.

Nutrition

Serving Size: 1 serving
Calories: 615
Sugar: 20g
Sodium: 546mg
Fat: 33g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 36g
Cholesterol: 119mg