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Moroccan One Pot Lamb Tagine Recipe

One Pot Lamb Tagine recipe

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

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

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

Method
 

  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.

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