Moroccanomnivorevia groq
Moroccan Mechoui Tagine
A traditional Moroccan lamb stew cooked in a clay pot with aromatic spices and dried fruits.
⏱200 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds Lamb shoulder, cut into large pieces
- ●1 cup Golden kissed olives, pitted
- ●2 tablespoons Moroccan spice mixavailable at most Middle Eastern markets
- ●1 teaspoon Mechoui spice blendavailable at most Moroccan markets
- ●2 tablespoons Olive oil
- ●1 large Onion, chopped
- ●3 cloves Garlic, minced
- ●1 cup Dried apricots, chopped
- ●to taste Salt
- ●to taste Black pepper
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Instructions
- 1
Heat oil in a large clay pot or Dutch oven over medium-high heat.
- 2
Brown the lamb pieces on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Add more oil if necessary, then sauté the onion and garlic until softened, about 5 minutes.
- 4
Add the Moroccan spice mix and mechoui spice blend. Cook for 1 minute.
- 5
Add the browned lamb back to the pot, along with the olives, apricots, salt, and black pepper.
- 6
Cover the pot and transfer to the oven. Cook at 300°F (150°C) for 2-1/2 to 3 hours, or until the lamb is tender.
- 7
Serve hot, garnished with fresh parsley or cilantro if desired.