Ingredients:
- 1 kg lamb shoulder, cut into chunks
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 cups vegetable or lamb broth
- 1 cup diced tomatoes
- 1 cup dried apricots
- 1/2 cup toasted almonds
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a large, heavy-bottomed pot or tagine, heat the olive oil over medium heat.
- Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.
- Add the lamb chunks to the pot and brown them on all sides. This helps seal in the flavors.
- Sprinkle the ground cumin, coriander, ginger, paprika, cinnamon, turmeric, salt, and pepper over the lamb. Stir well to coat the meat evenly with the spices.
- Pour in the vegetable or lamb broth, along with the diced tomatoes. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and easily falls apart.
- While the lamb is cooking, soak the dried apricots in warm water for about 15 minutes to soften them. Drain the apricots and set aside.
- Once the lamb is cooked, add the softened apricots and toasted almonds to the pot. Stir gently to incorporate them into the dish.
- Taste the tagine and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
- Serve the Moroccan Lamb Tagine hot, garnished with fresh cilantro. It pairs well with couscous or rice.
Enjoy the aromatic flavors of Moroccan Lamb Tagine, a classic Mediterranean dish with tender lamb, fragrant spices, and sweet apricots.