Moroccan Lamb Tagine
A classic North African stew originating from the Moroccan city of Marrakech, typically cooked in a clay pot called a tagine. This recipe serves 4-6 people and is perfect for a hearty dinner.
Ingredients
- ●1 kg Lamb shoulder
- ●500g Malty couscous
- ●2 tsp Moroccan spice mix
- ●1 large Onion
- ●3 cloves Garlic
- ●100g Dried apricots
- ●50g Pine nuts
- ●50ml Olive oil
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Heat the olive oil in the bottom of a clay tagine or a large Dutch oven over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and cook for another minute.
- 4
Add the lamb and cook until browned on all sides, about 5-7 minutes.
- 5
Add the Moroccan spice mix, salt, and black pepper. Stir to combine.
- 6
Add the dried apricots and pine nuts. Stir to combine.
- 7
Add 500ml of water and bring to a boil.
- 8
Cover the tagine and transfer to the oven. Cook for 2 hours, or until the lamb is tender.
- 9
While the lamb is cooking, prepare the couscous according to package instructions.
- 10
Once the lamb is done, fluff the couscous with a fork and serve with the lamb and sauce.
- 11
Serve hot and enjoy!