MOROCCAN LAMB TAGINE

Moroccan Lamb Tagine is a fragrant and hearty stew that showcases the rich, aromatic flavors of North African cuisine. Tender chunks of lamb are slow-cooked with a medley of warm spices, dried fruits, and savory vegetables, creating a dish that’s both sweet and savory. Traditionally prepared in a tagine pot, this recipe can also be made in a Dutch oven or slow cooker for convenience. With hints of cinnamon, cumin, and coriander, paired with the natural sweetness of apricots or raisins, this dish is perfect for special occasions or a comforting dinner. Serve it over couscous to soak up the flavorful sauce and complete the meal.

Ingredients:

• 2 lbs lamb shoulder or leg, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp ground ginger
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1/2 cup chicken or beef broth
• 1/2 cup dried apricots or raisins
• 1 large carrot, sliced
• 1 medium zucchini, sliced
• 1 can (14 oz) chickpeas, drained and rinsed
• Zest of 1 lemon
• 2 tbsp honey (optional)
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped, for garnish
• Toasted almonds or sesame seeds (optional, for garnish)

Instructions:

1. Sear the Lamb: Heat the olive oil in a large tagine, Dutch oven, or heavy-bottomed pot over medium-high heat. Season the lamb pieces with salt and pepper. Working in batches, sear the lamb until browned on all sides, about 5 minutes per batch. Remove and set aside.
2. Cook the Aromatics: In the same pot, add the chopped onion and garlic, sautéing until softened, about 3-4 minutes. Stir in the cinnamon, cumin, coriander, turmeric, ginger, and cayenne (if using). Cook for 1-2 minutes until the spices are fragrant.
3. Build the Sauce: Add the diced tomatoes, broth, and lemon zest to the pot. Stir to combine, scraping up any browned bits from the bottom. Return the lamb to the pot along with the dried apricots or raisins.
4. Simmer: Cover the pot and reduce the heat to low. Let the tagine simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
5. Add the Vegetables: Add the carrot, zucchini, and chickpeas to the pot, along with honey if desired for added sweetness. Cook for an additional 20-30 minutes until the vegetables are tender.
6. Serve: Serve the lamb tagine hot, garnished with fresh cilantro or parsley and topped with toasted almonds or sesame seeds if desired. Pair with fluffy couscous or crusty bread to soak up the sauce.

Moroccan Lamb Tagine is a celebration of bold flavors and slow-cooked comfort. Its balance of spices, sweetness, and tender lamb makes it a standout dish that brings the vibrant taste of Morocco to your table.