Moroccan lamb tagine recipe
IMoroccan Lamb Tagine is a flavorful and aromatic dish deeply rooted in North African culinary tradition. With a blend of tender lamb, aromatic spices, and sweet dried fruits, it offers a tantalizing taste of Morocco's rich culinary heritage. Whether shared with family or friends, this dish brings people together around a communal meal. Serve it hot with couscous or crusty bread, garnished with fresh herbs, and let its enticing flavors transport you to the vibrant streets of Morocco. Enjoy the cultural significance and warmth of Moroccan hospitality with every delicious bite. Bon appétit!
Ingredients
- 1.5 to 2 pounds 700g to 900g of boneless lamb shoulder or leg, cut into bite-sized pieces
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 can 14 ounces/400g diced tomatoes or 2-3 ripe tomatoes, chopped
- A pinch of saffron threads optional, but highly recommended for flavor
- 1/2 cup dried apricots sliced
- 1/2 cup pitted dates halved
- 2 cup pitted prunes
- 3 carrots peeled and sliced into rounds
- 1-2 zucchinis sliced
- cups chicken or lamb broth
- Fresh cilantro or parsley chopped, for garnish
- Preserved lemons sliced (for garnish)
- Toasted almonds for garnish
- Couscous or crusty bread for serving
Instructions
- Heat the olive oil in a tagine or Dutch oven over medium heat. Add the lamb and cook until browned on all sides.
- Add the onion, garlic, ginger, cinnamon, turmeric, coriander, cumin, and nutmeg to the pot and cook until softened, about 5 minutes.
- Stir in the saffron water, diced tomatoes, and dried apricots. Bring to a simmer, then reduce the heat to low and cover.
- Simmer for 1-2 hours, or until the lamb is tender. Stir in the cilantro and season with salt and pepper to taste.
- Serve hot over couscous or rice.
Notes
When preparing Moroccan Lamb Tagine, remember that patience is your best ally. Slow cooking is the secret to success, allowing the lamb to become wonderfully tender and the flavors to harmonize.
To maximize flavor, marinate the lamb for an extended period, ideally overnight, but even an hour can work wonders. If you choose to include saffron, this prized spice can elevate the dish's aroma and color, so steep saffron threads in warm water before adding them.
Whether you have a traditional tagine pot or opt for an alternative like a Dutch oven, the choice is yours; both can yield excellent results. Keep an eye on the liquid level during cooking, adding broth if needed to maintain the desired consistency.
Feel free to customize the recipe by adjusting spices and sweetness to your liking, and consider experimenting with additional spices like ginger or turmeric. Garnish your tagine thoughtfully, as presentation enhances the dining experience. Offer preserved lemons and toasted
almonds as optional toppings, and remember that couscous and crusty bread are traditional accompaniments, though rice or quinoa can provide a delightful twist. Lastly, leftovers often taste even better the following day as the flavors continue to meld, so savor this dish's enduring charm.