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Spiced Lamb Moroccan Tagine Recipe

Spiced Lamb Moroccan Tagine Recipe

5 from 1 vote
To cook the Spiced Lamb Moroccan Tagine recipe it is best to have a tagine cooking pot.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings: 8 People
Course: Main Course
Cuisine: Moroccan
Calories: 488
Ingredients Equipment Method Notes

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

Equipment

  • Large mixing bowl
  • Cutting board and knife
  • Tagine, Dutch oven or oven-safe pot with a lid
  • wooden spoon
  • Measuring cups and spoons

Method
 

  1. 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.
  2. Preheat the oven to 325°F.
  3. 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.
  4. 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.
  5. Season with salt and pepper to taste.
  6. 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.