Spiced Lamb Moroccan Tagine Recipe
To cook the Spiced Lamb Moroccan Tagine recipe it is best to have a tagine cooking pot.
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Servings: 8 People
Calories: 488 kcal
Equipment
- Large mixing bowl
- Cutting board and knife
- Tagine, Dutch oven or oven-safe pot with a lid
- wooden spoon
- Measuring cups and spoons
Ingredients
- 2 lbs. boneless lamb shoulder, trimmed and cut into 2-inch pieces
- 2 large onions, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/4 cup olive oil
- 2 cups low-sodium chicken broth
- 2 cups diced tomatoes (fresh or canned)
- 1 cup chopped dried apricots
- 1 cup pitted green olives
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- In a large bowl, mix together the lamb, onions, garlic, cumin, coriander, cinnamon, ginger, turmeric, cayenne pepper, and olive oil. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325°F.
- In a large Dutch oven or oven-safe pot with a lid, add the lamb mixture, chicken broth, diced tomatoes, apricots, and olives. Stir to combine.
- Cover the pot with a lid and place in the preheated oven. Cook for 2-3 hours, or until the lamb is tender and the sauce has thickened.
- Season with salt and pepper to taste.
- Serve the Spiced Lamb Moroccan Tagine hot over a bed of couscous, garnished with chopped cilantro.
Notes
Tips and Tricks
To save time, marinate the lamb overnight.
Use a food processor to chop the onions and garlic quickly.
Add vegetables like carrots or sweet potatoes for extra flavor and nutrition.
Nutrition
Serving: 1g | Calories: 488kcal | Carbohydrates: 22g | Protein: 39g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 542mg | Potassium: 982mg | Fiber: 4g | Sugar: 15g
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