Description
Meltingly tender and richly aromatic, this traditional Moroccan Lamb Tagine is deeply flavorful, made with tender lamb, vegetables, and dried apricots— perfect served over fluffy couscous, rice, or quinoa.
Ingredients
- 2 pounds lamb shoulder, trimmed and boneless, cut into 1-2 inch pieces (or lamb stewing meat)
- 2-3 tablespoons avocado oil
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 3 tablespoons oil
- 4 garlic cloves
- 2 yellow onions, minced
- 1 1/2 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon dried ginger powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cloves
- 1/2 teaspoon cardamom powder
- 1 1/2 tablespoons tomato paste
- 2 teaspoons ginger, grated
- 2 1/2 cups chicken stock or beef stock
- 1/2 cup diced tomatoes or crushed
- 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
- 3 medium carrots, cut into 2-inch diagonal round chunks
- 1/2 cup dried apricots, chopped (apricots are the best but you can sub with prunes, raisins or dates)
- 1 tablespoon lemon zest or preserved lemon (leave out some of the salt)
- pinch of cayenne, red pepper flakes or Aleppo flakes
Garnishes: green olives, cilantro, fresh parsley, sliced almonds (toasted)
Instructions
- Sear the lamb. Season the lamb with 1 teaspoon salt. Preheat the pan, add oil, and sear in batches on the stove, over medium heat in a heavy-bottomed pot or Dutch oven, until deeply browned with caramelized edges. (Or use a large cast iron skillet for a better sear, then deglaze with some of the chicken broth). Set meat aside.
- Sauté aromatics. Sauté diced onions and garlic for 8 minutes. Add cumin, coriander, paprika, dried ginger, turmeric, cloves, and cardamom. Stir for a minute to bloom the spices. Push onions out to the edges of the pan and add tomato paste, grated ginger, and cook in the center of pot, stirring 2 minutes.
- Simmer and bake. Add chicken broth, diced tomatoes, cinnamon sticks, the remaining teaspoon of salt and lamb. Bring to a simmer. Cover with a lid (heavy dutch oven lid is best here so no steam escapes) put it in the preheated oven at 350F for 1 hour. Remove, add carrots and apricots, bake in the oven for 1 more hour.
- Finish and serve. Stir in lemon zest, adjust flavor adding cayenne or pepper flakes, salt, lemon juice, or a drizzle of honey to balance flavors. Top with sliced almonds, fresh cilantro or fresh parsley, and green olives. Serve over couscous, basmati rice or quinoa.
Notes
Store leftovers in the fridge for 4 days. Freeze up to 3 months in a sealed airtight container.
Why use both fresh and dry ginger? Fresh ginger is bright and zesty, while dried ginger is warmer and more concentrated. Using both layers a fresh bite with deep spice for a more complex flavor.
Make in the instant pot: Set to sauté and heat oil. Season the lamb with 1 teaspoon salt and sear until lightly browned, do in batches (or use a skillet). Add onion and garlic and cook until fragrant. Add spices, stir 1 minute. Add tomato paste, grated ginger, broth, diced tomatoes, cinnamon sticks, the remaining teaspoon of salt, and lamb. Add remaining salt and spices, stir well, then pressure cook on high for 40 minutes. Release pressure. Follow the finishing instructions.
Best lamb cuts: Lamb shoulder is recommended as it cooks down tender, flavorful, and succulent. Alternative cuts are leg of lamb (leaner) or lamb shank.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 476
- Sugar: 7.7 g
- Sodium: 749.6 mg
- Fat: 27.6 g
- Saturated Fat: 6.6 g
- Carbohydrates: 18.5 g
- Fiber: 4.1 g
- Protein: 40.2 g
- Cholesterol: 120 mg
