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, cut into 3.5cm cubes; 1 kg lamb stewing meat, cut into 3.5cm cubes; 1 tsp cooking 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 salt; 1/2 cup slivered almonds, toasted; 1/2 cup cilantro leaves, roughly chopped; 1 1/2 batches couscous

Description

This Moroccan Lamb Tagine is a showstopper with its rich flavors and simple preparation. Perfect for gatherings or a cozy family meal, it combines tender lamb, sweet apricots, and fragrant spices for a memorable dish.

Ingredients

Scale

1.6 kg boneless lamb shoulder, cut into 3.5cm cubes
1 kg lamb stewing meat, cut into 3.5cm cubes
1 tsp cooking 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 salt
1/2 cup slivered almonds, toasted
1/2 cup cilantro leaves, roughly 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, mix the spice ingredients and set aside.
Season the lamb with salt and pepper. In a large oven-proof dutch oven, heat the canola oil over high heat and brown the lamb in batches until colored, about 3 minutes per batch. Remove and set aside.
Lower the heat to medium high, add the diced onion and minced garlic, cooking for 3 minutes until soft. Mix in the tomato paste, grated ginger, cinnamon, and spice mix, stirring for 1 1/2 minutes.
Pour in the chicken stock, stirring well, then return the browned lamb to the pot.
Bring to a simmer, cover with a lid, and cook in the oven for 45 minutes. Add the apricots, cover again, and cook for an additional hour, checking halfway and adding water if needed.
Once tender, gently stir in the lemon zest before serving over plain couscous, garnished with toasted almonds and cilantro.

Notes

Ensure the lamb is well-browned for deeper flavor.
Check the sauce consistency and adjust by adding water if it reduces too much during cooking.
Feel free to customize the couscous by adding fruits and nuts if preferred.

Nutrition

Serving Size: 1 serving
Calories: 711
Sugar: 14g
Sodium: 870mg
Fat: 44g
Saturated Fat: 11g
Unsaturated Fat: 33g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 8g
Protein: 38g
Cholesterol: 105mg