Flavorful Moroccan Lamb Tagine : How to Make it at Home

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:

  1. In a large, heavy-bottomed pot or tagine, heat the olive oil over medium heat.
  2. Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.
  3. Add the lamb chunks to the pot and brown them on all sides. This helps seal in the flavors.
  4. 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.
  5. Pour in the vegetable or lamb broth, along with the diced tomatoes. Stir to combine.
  6. 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.
  7. 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.
  8. Once the lamb is cooked, add the softened apricots and toasted almonds to the pot. Stir gently to incorporate them into the dish.
  9. Taste the tagine and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
  10. 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.

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