Moroccan Lamb Tagine
This Moroccan lamb tagine is a flavorful and aromatic dish made with tender lamb, spices, and dried fruits.
Ingredients - Serves 6
- Toasted almonds - 1/4 cup, sliced
- Fresh cilantro - 1/4 cup, chopped
- Honey - 2 tablespoons
- Dried prunes - 1/2 cup
- Dried apricots - 1/2 cup
- Chicken broth - 1 cup
- Canned diced tomatoes - 1 can (14 ounces)
- Salt and pepper - To taste
- Ground turmeric - 1/2 teaspoon
- Ground cinnamon - 1/2 teaspoon
- Ground coriander - 1 teaspoon
- Ground cumin - 1 teaspoon
- Ginger - 1 tablespoon, grated
- Garlic - 4 cloves, minced
- Onion - 1 large, chopped
- Lamb shoulder - 2 pounds, cubed
Let's Get Started
- In a large tagine or Dutch oven, heat some olive oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
- Add the cubed lamb and cook until browned on all sides.
- Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and pepper. Cook for another minute to toast the spices.
- Add the canned diced tomatoes and chicken broth. Bring to a simmer.
- Cover the tagine or Dutch oven and let it simmer on low heat for about 1.5 to 2 hours, or until the lamb is tender.
- Add the dried apricots, dried prunes, and honey. Stir well to combine.
- Cover and continue to simmer for another 15 minutes to allow the flavors to meld together.
- Remove from heat and garnish with fresh cilantro and toasted almonds.
- Serve the Moroccan lamb tagine hot with couscous or crusty bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 35g
- Sodium: 800mg
- Sugar: 10g