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 boneless lamb shoulder, trimmed and cut into 3.5cm cubes; 1 kg lamb stewing meat, cut into 3.5cm cubes; 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, chopped; 1 1/2 batches couscous

Description

This Moroccan Lamb Tagine is an irresistible blend of spices and dried apricots, creating a savory dish that’s perfect for family gatherings. With tender lamb and simple preparation, it promises to be a standout on your table.

Ingredients

Scale

1.6 kg boneless lamb shoulder, trimmed and cut into 3.5cm cubes
1 kg lamb stewing meat, cut into 3.5cm cubes
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, chopped
1 1/2 batches couscous

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Instructions

Preheat the oven to 180°F (350°F) (160°C fan).
In a bowl, combine the spice mix and set aside.
Toss the lamb with salt and pepper. Heat oil in a large dutch oven over high heat. Brown lamb in batches, about 3 minutes per batch. Remove and set aside.
Lower the heat to medium-high and add onion and garlic, cooking until soft, about 3 minutes. Stir in tomato paste, ginger, cinnamon, and spice mix; cook for 1 1/2 minutes.
Add chicken stock and return the browned lamb to the pot, stirring all ingredients together. Bring to a simmer, cover, and cook in the oven for 45 minutes.
After 45 minutes, add apricots and cook for an additional hour, checking halfway for sauce consistency and adding water if necessary.
Check lamb for tenderness, then gently stir in lemon zest before serving.
Serve the tagine over plain couscous, garnished with toasted almonds and fresh coriander.

Notes

Trim excess fat from the lamb to reduce grease in the dish.
For a twist, add olives during the last hour of cooking for added flavor.
Ensure to check the sauce consistency while cooking to prevent it from drying out.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 18g
Sodium: 950mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 49g
Cholesterol: 170mg