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 / 2 lb lamb stewing meat, 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 broth; 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, chopped; 1 1/2 batches couscous

Description

Experience the irresistible flavors of Moroccan Lamb Tagine, featuring tender lamb, sweet apricots, and aromatic spices. This easy, homemade dish serves as a delightful centerpiece for special gatherings.

Ingredients

Scale

1.6 kg/ 3.2lb boneless lamb shoulder, trimmed and cubed
1 kg / 2 lb lamb stewing meat, 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 broth
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, chopped
1 1/2 batches couscous

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Instructions

Preheat the oven to 180°F/350°F (160°C fan).
Combine the spice mix ingredients in a bowl and set aside.
Season the lamb with salt and pepper. In a large Dutch oven, heat oil over high heat and brown the lamb in batches, about 3 minutes per batch. Remove and set aside.
Lower the heat to medium-high, then add the onion and garlic, cooking until softened. Stir in the tomato paste, ginger, cinnamon, and spice mix, cooking for an additional 1.5 minutes.
Pour in the chicken stock and return the lamb to the pot, stirring to combine.
Bring the mixture to a simmer, cover, and cook in the oven for 45 minutes. Add the apricots and cover again, cooking for another hour. Check the sauce halfway through and add water if needed.
Once the lamb is tender, gently stir in the lemon zest.
Serve over plain couscous, garnished with toasted almonds and chopped coriander.

Notes

For added flavor, consider using preserved lemon instead of fresh lemon zest.
Ensure the lamb is well-browned to build great flavor in the dish.
Adjust the cayenne pepper according to your spice preference.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 15g
Sodium: 950mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 42g
Cholesterol: 120mg