Name: Moroccan Lamb Tagine | Slow-Braised Easter Centerpiece with Apricots & Spices
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Moroccan
Ingredients: 1.6 kg boneless lamb shoulder, trimmed and cut into 3.5cm cubes; 1 kg lamb stewing meat or shoulder, trimmed and cubed; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 3 tbsp canola oil; 3 garlic cloves, finely minced; 2 brown onions, diced; 1 1/2 tbsp tomato paste; 2 tsp grated ginger; 2 cinnamon sticks; 2 1/2 cups low sodium chicken stock; 1 cup dried apricots; 2 – 3 tsp lemon zest; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp ground cardamom; 2 tsp turmeric powder; 1 1/2 tsp fennel powder; 1 tsp cayenne pepper; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp cooking/kosher salt; 1/2 cup toasted slivered almonds; 1/2 cup chopped coriander/cilantro; 1 1/2 batches couscous

Description

This Moroccan Lamb Tagine is a flavorful dish combining tender lamb, sweet apricots, and aromatic spices. It’s a delightful centerpiece for any gathering, offering an easy way to impress your guests with minimal prep time and maximum flavor.

Ingredients

Scale

1.6 kg boneless lamb shoulder, trimmed and cut into 3.5cm cubes
1 kg lamb stewing meat or shoulder, trimmed and cubed
1 tsp cooking/kosher salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves, finely minced
2 brown onions, diced
1 1/2 tbsp tomato paste
2 tsp grated ginger
2 cinnamon sticks
2 1/2 cups low sodium chicken stock
1 cup dried apricots
2 – 3 tsp lemon zest
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground cardamom
2 tsp turmeric powder
1 1/2 tsp fennel powder
1 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp cooking/kosher salt
1/2 cup toasted slivered almonds
1/2 cup chopped coriander/cilantro
1 1/2 batches couscous

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Instructions

Preheat the oven to 180°F/350°F (160°C fan).
Mix spice ingredients in a bowl and set aside.
Season the lamb with salt and pepper, then brown in batches in a large oven-proof dutch oven over high heat. Set aside when browned.
Lower heat to medium high, add onions and garlic, cooking until soft. Stir in tomato paste, ginger, cinnamon, and spice mix, cooking for 1.5 minutes.
Add chicken stock to the pot and return the lamb, stirring well.
Bring to a simmer, cover, and cook in the oven for 45 minutes. After 45 minutes, add apricots and continue to cook for another 1 hour, checking halfway to add water if needed.
Once lamb is tender, gently stir in lemon zest.
Serve over plain couscous, topped with toasted almonds and chopped cilantro.

Notes

For added flavor, you can use preserved lemon instead of fresh lemon zest.
Ensure the lamb is well-browned to enhance the dish’s depth of flavor.
Adjust spice levels to your preference, reducing cayenne for less heat.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 10g
Sodium: 850mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 40g
Cholesterol: 125mg