Recipe of the Week: Moroccan Lamb Tagine

Aromatic spices and tender lamb create a soul-warming meal straight from the heart of Morocco.

Moroccan Lamb Tagine hails from the sun-drenched kitchens of North Africa, specifically Morocco, where it's traditionally cooked in a clay pot known as a tagine. This method of slow-cooking allows the rich flavors of spices like cumin, coriander, and cinnamon to infuse deeply into the lamb, creating a fragrant and hearty stew. This dish has become beloved around the world for its exotic flavors and comforting warmth, making it a favorite during cold seasons and festive gatherings.

🛒 Ingredients

For the lamb marinade

• 2 lbs lamb shoulder, cut into chunks
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil

For the stew

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 inch piece ginger, grated
• 1 cup chicken or vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup dried apricots, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup almonds, toasted
• Fresh cilantro, chopped for garnish

Spices for the stew

• 1 tsp turmeric
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Marinate the Lamb

In a large bowl, combine the lamb pieces with ground cumin, coriander, cinnamon, salt, pepper, and olive oil. Mix well to ensure the meat is evenly coated. Cover and allow to marinate in the refrigerator for at least 1 hour, or overnight for best results.

Step 2: Prepare the Stew Base

In a large tagine or heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 3: Brown the Lamb

Add the marinated lamb to the pot with the onions and cook, stirring occasionally, until the meat is browned on all sides. This should take about 10 minutes.

Step 4: Add Liquids and Aromatics

Pour in the chicken or vegetable broth along with the canned tomatoes, stirring to combine. Add turmeric, smoked paprika, cayenne pepper, salt, and pepper. Bring the mixture to a simmer.

Step 5: Simmer the Tagine

Reduce the heat to low, cover the pot, and let the tagine simmer gently for about 1.5 hours, or until the lamb is tender and the flavors have melded together beautifully.

Step 6: Add Final Ingredients

Stir in the dried apricots, chickpeas, and toasted almonds, allowing them to warm through for about 10-15 minutes. Taste and adjust seasoning if necessary.

Step 7: Garnish and Serve

Once the tagine is ready, garnish with freshly chopped cilantro. Serve hot, ideally with couscous or crusty bread to soak up the flavorful sauce.