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Best Moroccan One Pot Lamb Tagine Recipe

Lamb Moroccan Tagine

The Moroccan One Pot Lamb Tagine recipe, cooked in a single pot, is a signature dish in Moroccan cuisine. The tagine gets its name from the earthenware pot used in traditional preparation. Tender pieces of lamb are slow-cooked with a variety of vegetables, spices, and dried fruits to create a hearty stew. The end result is a deliciously aromatic and filling meal.

The Moroccan One Pot Lamb Tagine recipe is a traditional Moroccan dish that has been passed down through the ages. It is thought that the Berber people of North Africa were the first to prepare this dish. Traditionally, meat was cooked in a tagine over a low flame so that the flavors could blend gradually.


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Moroccan One Pot Lamb Tagine recipe is now served at special events all over Morocco, including weddings and religious celebrations. As a filling and nourishing meal to break the fast, it is also commonly served during the holy month of Ramadan.

In general, the Moroccan one-pot lamb tagine is an aromatic and flavorful dish with deep roots in the country’s culture. Because of the special combination of spices used in its preparation, this dish is popular not only in Morocco but all over the world.

3 Reasons People Love the Moroccan One Pot Lamb Tagine recipe

Rich and Aromatic Flavors: The complex and fragrant flavors of Moroccan One Pot Lamb Tagine recipe are a big part of why it’s so popular. Delicious and complex flavor is achieved by cooking tender lamb with vegetables and spices.

Easy to Prepare: This dish’s widespread appeal stems, in part, from its low barrier to entry in terms of preparation time. Because everything is cooked in one pot, there is minimal dishwashing involved. In addition, the dish requires little effort to prepare because the slow cooking process allows the flavors to meld together naturally.

Cultural Significance: People all over the world adore the culturally significant Moroccan One Pot Lamb Tagine recipe. This dish has been a mainstay of Moroccan cuisine for centuries. As a sign of goodwill, it is customary to serve this dish at celebrations such as weddings and religious holidays. Thus, to eat lamb tagine is to participate in a cultural tradition of Morocco in addition to enjoying a delicious meal.

Chicken Tagine with Preserved Lemons and Olives

How To Make Our One Pot Lamb Tagine

Ingredients (8 servings):

2 pounds boneless lamb shoulder, cut into 1-inch cubes
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 cup dried apricots, chopped
1/2 cup dried prunes, chopped
2 cups chicken broth
1/4 cup honey
1 tablespoon cornstarch
1/4 cup water
1/4 cup chopped fresh parsley

Instructions:

1. Heat a large pot over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes.

2. Add the onion, garlic, ginger, cumin, cinnamon, paprika, turmeric, salt, black pepper, and cayenne pepper to the pot. Cook, stirring frequently, for 3-4 minutes or until the onions are soft and the spices are fragrant.

3. Add the chopped apricots, prunes, chicken broth, and honey to the pot. Stir to combine.

4. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 1/2 to 2 hours, or until the lamb is tender.

5. In a small bowl, whisk together the cornstarch and water. Stir the mixture into the lamb tagine and cook for an additional 5-10 minutes, or until the sauce has thickened.

6. Serve the lamb tagine hot, garnished with chopped parsley.

Nutritional Information For the One Pot Lamb Tagine recipe

Calories: 382
Carbohydrates: 35g
Protein: 29g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
Sodium: 800mg
Potassium: 897mg
Fiber: 3g
Sugar: 28g

Prep time: 15-20 minutes

Cooking time: 2 Hours

Lamb Moroccan Tagine

List of Pots, Pans, and Cooking Equipment Needed:

Large pot or Dutch oven with a tight-fitting lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Tongs or a fork

Best Way to Store Leftovers For the One Pot Lamb Tagine recipe

Store raw lamb in the refrigerator at a temperature of 40°F or below. It can be kept in its original packaging or re-packaged in an airtight container or a ziplock bag.
Store uncut vegetables in the refrigerator’s crisper drawer, wrapped in paper towels or a clean kitchen towel to absorb excess moisture.
Store leftover cooked Moroccan One Pot Lamb Tagine in an airtight container in the refrigerator for up to 3-4 days.

Possible Substitutions for Ingredients For the One Pot Lamb Tagine recipe

For lamb: you can use beef or chicken instead
For dried apricots: you can use dried figs, prunes, or dates instead
For preserved lemons: you can use fresh lemon juice and zest instead

Ingredients to Substitute for a Vegetarian Version of the One Pot Lamb Tagine recipe

Use chickpeas or lentils instead of lamb
Use vegetable broth instead of chicken broth
Add a variety of vegetables such as sweet potatoes, carrots, eggplant, and zucchini

Tips and Tricks for Creation of the Recipe:

Prep all the ingredients in advance, as it will save you time during the cooking process
Use a Dutch oven with a tight-fitting lid to ensure even cooking and to retain moisture
Toast the spices before adding them to the pot to enhance their flavor
Let the lamb marinate in the spices for at least an hour to maximize the flavor

Possible Side Dishes and Desserts to Serve With the One Pot Lamb Tagine recipe

Side dishes: couscous, rice, quinoa, or a simple green salad
Desserts: baklava, Moroccan mint tea, or fresh fruit platter

Instructions on How to Serve the One Pot Lamb Tagine recipe

Serve hot with your choice of side dishes
Garnish with chopped cilantro, parsley, or toasted almonds
Serve with lemon wedges on the side

Lamb Moroccan Tagine

FAQs About the Moroccan One Pot Lamb Tagine Recipe

1. Can I make this recipe ahead of time?
Yes, you can make the Moroccan One Pot Lamb Tagine recipe ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave before serving.

2. Can I use a slow cooker instead of a Dutch oven?
Yes, you can use a slow cooker instead of a Dutch oven. However, cooking times may vary, so adjust accordingly. Cook on low for 6-8 hours or on high for 3-4 hours.

3. Can I use lamb chops instead of stew meat?
Yes, you can use lamb chops instead of stew meat. However, they may cook faster, so adjust the cooking time accordingly.

4. What can I use as a substitute for saffron?
Turmeric is a good substitute for saffron as it gives a similar yellow color to the dish. However, turmeric has a different flavor profile, so adjust the amount accordingly.

5. Can I freeze leftovers of this dish?
Yes, you can freeze leftovers of this dish in an airtight container for up to 3 months. Reheat it in the oven or on the stovetop before serving. However, keep in mind that the texture of the vegetables may change after freezing.

Final Thoughts:

Indulge in the flavorful and aromatic Moroccan One Pot Lamb Tagine at your next intimate dinner party or get-together with loved ones. Tender lamb, fragrant spices, and a slew of vegetables (onions, carrots, and bell peppers) are all slow-cooked together in this traditional Moroccan dish.

Not only is this dish delicious, but it’s also very nutritious thanks to its abundance of vegetables and lean protein. Vitamins A and C, as well as iron, are abundant in it. Dishes from Moroccan cuisine are known for their warm, exotic flavor thanks to the use of spices like cumin, cinnamon, and saffron.

The simplicity of this dish is one of its many strengths. Since everything is cooked in a single pot, there is less to put away afterward. It’s also flexible enough to be altered to meet the needs of any user. If you like your food on the spicier side, feel free to increase the amount of chili flakes or cayenne pepper. If you want a more subtle flavor, you can always cut back on the amount of spices.

Overall, the Moroccan One Pot Lamb Tagine is a tasty and healthy dish, ideal for anyone who enjoys both unusual flavors and simple preparation. It’s a delicious way to try Moroccan food for the first time, and it’ll quickly become a family favorite.

Moroccan One Pot Lamb Tagine Recipe

One Pot Lamb Tagine recipe

The Moroccan One Pot Lamb Tagine recipe, cooked in a single pot, is a signature dish in Moroccan cuisine.
Print Recipe Pin Recipe
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 2 hours
Course: Main Course
Cuisine: Moroccan
Keyword: One Pot Lamb Tagine recipe
Servings: 8 People
Calories: 382 kcal
Moroccan One Pot Lamb Tagine Recipe

Equipment

  • large pot or Dutch oven with a tight-fitting lid
  • Cutting board
  • Chef's knife
  • wooden spoon
  • Measuring cups and spoons
  • tongs or a meat fork

Ingredients

  • 2 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp ground ginger
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried prunes, chopped
  • 2 cups chicken broth
  • 1/4 cup honey
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1/4 cup chopped fresh parsley

Instructions

  • Heat a large pot over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes.
  • Add the onion, garlic, ginger, cumin, cinnamon, paprika, turmeric, salt, black pepper, and cayenne pepper to the pot. Cook, stirring frequently, for 3-4 minutes or until the onions are soft and the spices are fragrant.
  • Add the chopped apricots, prunes, chicken broth, and honey to the pot. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 1/2 to 2 hours, or until the lamb is tender.
  • In a small bowl, whisk together the cornstarch and water. Stir the mixture into the lamb tagine and cook for an additional 5-10 minutes, or until the sauce has thickened.
  • Serve the lamb tagine hot, garnished with chopped parsley.

Notes

Tips and Tricks

 
Prep all the ingredients in advance, as it will save you time during the cooking process
Use a Dutch oven with a tight-fitting lid to ensure even cooking and to retain moisture
Toast the spices before adding them to the pot to enhance their flavor
Let the lamb marinate in the spices for at least an hour to maximize the flavor

Nutrition

Serving: 1g | Calories: 382kcal | Carbohydrates: 35g | Protein: 29g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 800mg | Potassium: 897mg | Fiber: 3g | Sugar: 28g
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