Moroccan Lamb Tagine
A flavorful and aromatic North African dish made with lamb, spices, and dried fruits.
Ingredients
- ●1.5 lbs Lamb shoulder, bone-inCut into 2-inch pieces
- ●2 tsp Moroccan spice blendAvailable at most Middle Eastern or North African markets
- ●1 large Mellow onionChopped
- ●1 large Spicy red bell pepperChopped
- ●1/2 cup Dried apricotsChopped
- ●2 tbsp HoneyOptional
- ●2 cups Chicken brothLow-sodium
- ●2 tbsp Olive oilFor browning the lamb
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Brown the lamb in batches until browned on all sides.
- 2
Remove the lamb from the pot and set aside. Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the chopped red bell pepper and cook for an additional 2-3 minutes.
- 4
Add the Moroccan spice blend and cook for 1 minute, stirring constantly.
- 5
Add the browned lamb back into the pot, along with the dried apricots, honey (if using), and chicken broth.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- 7
Bake for 2 1/2 to 3 hours, or until the lamb is tender and the sauce has thickened.
- 8
Serve hot, garnished with fresh herbs (such as parsley or cilantro) if desired.