Moroccan Lamb Tagine Recipe
435kcal
Ingredients
- 2 pounds boneless lamb shoulder, cut into 2-inch cubes
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp olive oil
- 2 cups chicken or lamb stock
- 1 cup dried apricots
- 1 cup pitted green olives
- 1/4 cup honey
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh cilantro leaves, for garnish
- 2 tbsp chopped fresh parsley leaves, for garnish
- Salt and freshly ground black pepper
Equipment
- large, heavy-bottomed pot or tagine
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Method
- Heat the olive oil in a large, heavy-bottomed pot or tagine over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes.
- Remove the lamb from the pot and set aside.
- Add the onion to the same pot and sauté until it becomes translucent, about 5 minutes.
- Add the garlic and sauté for an additional 30 seconds.
- Add the cumin, paprika, coriander, ginger, cinnamon, and cloves and stir until fragrant, about 30 seconds.
- Add the lamb back to the pot, along with any juices that may have accumulated, and stir to coat in the spices.
- Add the stock, apricots, olives, honey, and lemon juice and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
- Allow the tagine to simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro and parsley leaves before serving.
Nutrition
Serving1gCalories435kcalCarbohydrates33gProtein31gFat20gSaturated Fat6gMonounsaturated Fat894gCholesterol94mgSodium960mgFiber5gSugar25g