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/3.2lb boneless lamb shoulder, trimmed and cubed; 1 kg/2lb lamb stewing meat or shoulder, trimmed and cubed; 1 tsp cooking/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 cooking/kosher salt; 1/2 cup slivered almonds, toasted; 1/2 cup coriander/cilantro leaves, roughly chopped; 1 1/2 batches plain couscous

Description

This Moroccan Lamb Tagine is a mouthwatering dish packed with rich flavors from tender lamb, dried apricots, and aromatic spices, making it an ideal centerpiece for your special gatherings.

Ingredients

Scale

1.6 kg/3.2lb boneless lamb shoulder, trimmed and cubed
1 kg/2lb lamb stewing meat or shoulder, trimmed and cubed
1 tsp cooking/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 cooking/kosher salt
1/2 cup slivered almonds, toasted
1/2 cup coriander/cilantro leaves, roughly chopped
1 1/2 batches plain couscous

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Instructions

Preheat oven to 180°F/350°F (160°C fan).
Prepare the spice mix by combining the spices in a bowl and set aside.
Season the cubed lamb with salt and pepper. Heat oil in a large, oven-proof dutch oven over high heat. Brown the lamb in batches for about 3 minutes each, then set aside.
Reduce heat to medium high and cook chopped onion and minced garlic for 3 minutes until softened. Mix in tomato paste, ginger, cinnamon, and the spice mix; cook for 1 1/2 minutes, stirring constantly.
Pour in the chicken stock and stir, then return browned lamb to the pot.
Bring to a simmer, cover with a lid and place in the oven for 45 minutes. After 45 minutes, add apricots and cover again; continue cooking for another hour, checking the sauce halfway through and adding water if necessary.
Once the lamb is tender, gently stir in lemon zest before serving.
Serve the tagine over plain couscous and top with toasted almonds and chopped cilantro.

Notes

Ensure the lamb is well-browned for maximum flavor.
Adjust the cayenne pepper based on your spice preference.
Check the sauce consistency, adding water if it becomes too thick.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 10g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 45g
Cholesterol: 150mg