Description
This rich and aromatic Lamb Tagine is a traditional Moroccan dish that features tender lamb shoulder slowly cooked with a blend of warm spices, dried apricots, and fragrant herbs. The slow oven cooking ensures the meat becomes melt-in-your-mouth tender, while the apricots add a subtle sweetness complemented by a hint of lemon zest. Served over fluffy couscous and garnished with toasted slivered almonds and fresh coriander, this tagine is a perfect comforting meal for a family gathering or special occasion.
Ingredients
Scale
Meat
- 1.6 kg / 3.2 lb boneless lamb shoulder, trimmed of fat and cut into 3.5 cm / 1.5″ cubes (about 1 kg / 2 lb after trimming)
- 1 kg / 2 lb lamb stewing meat or shoulder, trimmed of fat and cut into 3.5 cm / 1.5″ cubes
Seasonings and Spices
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 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 (adjust to taste for less heat)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cooking/kosher salt (additional)
Aromatics and Others
- 3 tbsp canola oil
- 3 garlic cloves, finely minced
- 2 brown onions, diced into 1 cm / 0.3″ cubes
- 1 1/2 tbsp tomato paste
- 2 tsp grated fresh ginger
- 2 cinnamon sticks
- 2 1/2 cups low sodium chicken stock or broth
- 1 cup whole dried apricots
- 2-3 tsp lemon zest (from one whole lemon)
- 1/2 cup toasted slivered almonds
- 1/2 cup roughly chopped coriander/cilantro leaves
For Serving
- 1 1/2 batches plain couscous (prepared as per package instructions)
Instructions
- Preheat Oven: Preheat your oven to 180°C fan / 350°F (160°F fan) in preparation for slow cooking the tagine in an oven-proof vessel.
- Prepare Spice Mix: Combine the ground coriander, cumin, cardamom, turmeric, fennel powder, cayenne pepper, ground cloves, and ground ginger in a bowl and set aside for use later.
- Brown the Lamb: Toss the lamb pieces with the salt and black pepper. Heat the canola oil in a large oven-proof Dutch oven over high heat. Brown the lamb in three batches, making sure to turn and color all sides evenly, approximately 3 minutes per batch. Remove browned lamb to a bowl and set aside.
- Sauté Aromatics: Reduce heat to medium-high. Add diced onions and minced garlic to the pot and cook for about 3 minutes until softened. Stir in tomato paste, grated ginger, cinnamon sticks, and the prepared spice mix. Cook this mixture for 1 1/2 minutes, stirring constantly to release the aromas.
- Add Liquids and Lamb: Pour in chicken stock and stir to combine. Return all the browned lamb pieces back into the pot, mixing them into the aromatic sauce.
- Slow Cook Lamb: Bring the mixture to a simmer. Cover the pot with a lid and place it in the preheated oven. Cook for 45 minutes, then add the dried apricots. Cover again and continue to cook for an additional 1 hour, checking halfway through to ensure the sauce hasn’t reduced too much, adding 1/2 cup water if needed to maintain moisture.
- Finish with Lemon: After the total of 1 hour 45 minutes cooking, test the lamb for tenderness—it should be very tender. Gently stir in the lemon zest to brighten the flavors just before serving.
- Serve: Serve the lamb tagine hot over plain couscous. Garnish the dish with toasted slivered almonds and chopped coriander leaves for added texture and freshness.
Notes
- You can substitute dried apricots with olives if preferred, for a different flavor profile.
- Preserved lemon can be used instead of fresh lemon zest for a more intense citrus flavor.
- The cayenne pepper can be adjusted or omitted to cater to your preferred spice level.
- To toast almonds, dry roast them in a skillet over medium heat until golden and fragrant, being careful not to burn them.
- The recipe is traditionally slow-cooked in the oven but can be adapted for stovetop with low heat and longer cooking time.
