Moroccan Spiced Lamb Tagine
Aromatic and flavorful lamb tagine with sweet dates, apricots, and a blend of warm Moroccan spices. Served over fluffy couscous, this dish is a delightful explosion of textures and tastes.
Ingredients
- •2 lb Lamb shoulder (cut into 1-inch cubes)
- •2 tbsp Olive oil
- •1 piece Onion (chopped)
- •4 cloves Garlic (minced)
- •1 tbsp Ginger (grated)
- •1 piece Cinnamon stick
- •1 tsp Turmeric
- •1 tsp Cumin
- •1 tsp Coriander (ground)
- •0.25 tsp Saffron threads (soaked in 2 tbsp warm water)
- •2 cups Chicken broth
- •0.75 cup Dried apricots
- •0.75 cup Medjool dates (pitted and quartered)
- •1 tbsp Honey
- •1 tbsp Lemon juice
- •1.5 cups Couscous
- •0.25 cup Fresh cilantro (chopped, for garnish)
- •0.25 cup Toasted almonds (for garnish)
Instructions
- 1.
Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb in batches, then set aside.
Time: 10 min - 2.
Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic, ginger, cinnamon stick, turmeric, cumin, and coriander. Cook for 1 minute more, until fragrant.
Time: 6 min - 3.
Return the lamb to the pot. Pour in chicken broth and saffron water. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until lamb is very tender.
Time: 90 min - 4.
Stir in apricots, dates, honey, and lemon juice. Simmer uncovered for another 15 minutes, or until the sauce has thickened slightly.
Time: 15 min - 5.
While the tagine simmers, prepare couscous according to package directions.
Time: 10 min - 6.
Serve the lamb tagine over couscous, garnished with fresh cilantro and toasted almonds.
Tips
- 💡For a richer flavor, use bone-in lamb shoulder.
- 💡Adjust the amount of honey and lemon juice to your taste.
- 💡Serve with a side of harissa for extra heat.
Recipe from TheCookbook.ai
Created by Shannon Williams