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 cut into 3.5cm / 1.5" cubes; 1 kg / 2 lb lamb stewing meat or shoulder, cut into 3.5cm / 1.5" cubes; 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, whole; 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 chopped coriander/cilantro leaves; 1 1/2 batches couscous

Description

This Moroccan Lamb Tagine is a festive dish bursting with flavor, featuring tender lamb, aromatic spices, and sweet apricots. Perfect for gatherings or a cozy family dinner, it offers easy prep and a rich culinary experience that everyone will love.

Ingredients

Scale

1.6 kg/ 3.2lb boneless lamb shoulder, trimmed and cut into 3.5cm / 1.5" cubes
1 kg / 2 lb lamb stewing meat or shoulder, cut into 3.5cm / 1.5" cubes
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, whole
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 chopped coriander/cilantro leaves
1 1/2 batches couscous

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Instructions

Preheat oven to 180°F/350°F (160°C fan).
Prepare the spice mix and set aside.
Season the lamb with salt and pepper. Heat oil in a large dutch oven. Brown the lamb in batches, about 3 minutes each, then set aside.
Reduce heat to medium high. Cook onion and garlic for 3 minutes. Stir in tomato paste, ginger, cinnamon, and spice mix, cooking for 1.5 minutes.
Add chicken stock and water, stir, then return the lamb to the pot.
Bring to a simmer, cover, and bake for 45 minutes. Add apricots, cover, and bake for another hour, checking halfway and adding water if needed.
Check lamb tenderness, stir in lemon zest gently.
Serve over plain couscous topped with toasted almonds and coriander.

Notes

For an extra kick, adjust the cayenne pepper according to your spice preference.
Make sure to check the sauce during cooking to prevent it from reducing too much.
You can add fruits and nuts to the couscous for added flavor.

Nutrition

Serving Size: 1 serving
Calories: 563
Sugar: 12g
Sodium: 700mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 6g
Protein: 36g
Cholesterol: 110mg