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/3.2lb boneless lamb shoulder, trimmed and cut into 3.5cm cubes; 1 kg/2 lb lamb stewing meat or shoulder, cut into 3.5cm cubes; 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, whole; 2 – 3 tsp lemon zest (from 1 whole lemon); 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 slivered almonds, toasted; 1/2 cup coriander/cilantro leaves, roughly chopped; 1 1/2 batches couscous

Description

This Moroccan Lamb Tagine is a delightful blend of tender lamb, juicy apricots, and fragrant spices, making it an excellent centerpiece for gatherings. With simple prep and robust flavors, it’s perfect for a comforting meal with family or friends.

Ingredients

Scale

1.6 kg/3.2lb boneless lamb shoulder, trimmed and cut into 3.5cm cubes
1 kg/2 lb lamb stewing meat or shoulder, cut into 3.5cm cubes
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, whole
2 – 3 tsp lemon zest (from 1 whole lemon)
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 slivered almonds, toasted
1/2 cup coriander/cilantro leaves, roughly chopped
1 1/2 batches couscous

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 180°F/350°F (160°C fan).
Mix the spices in a bowl and set aside.
Season the lamb with salt and pepper. Heat oil in a large oven-proof Dutch oven over high heat, and brown the lamb in batches for about 3 minutes each. Remove the lamb and set aside.
Reduce heat to medium high. Add onions and garlic, cooking for 3 minutes until soft. Stir in tomato paste, ginger, cinnamon, and spice mix, cooking for 1 1/2 minutes, stirring constantly.
Pour in chicken stock and stir, returning the lamb to the pot.
Bring to a simmer, cover, and bake for 45 minutes. After that, add apricots, cover again, and cook for another hour, checking halfway and adding water if necessary.
Check the lamb for tenderness, then gently stir in lemon zest.
Serve over plain couscous, topped with toasted almonds and chopped coriander.

Notes

For added depth of flavor, consider using preserved lemon instead of fresh lemon zest.
If you’re looking to reduce the spice level, adjust the cayenne pepper to your taste.
Toast the almonds lightly before adding for enhanced flavor.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 18g
Sodium: 700mg
Fat: 27g
Saturated Fat: 8g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 8g
Protein: 50g
Cholesterol: 150mg