Classic Moroccan Lamb Tagine
A traditional Moroccan stew cooked in a clay pot with tender lamb, aromatic spices, and dried fruits.
Ingredients
- ●1.5 pounds Lamb shoulder, cut into 2-inch piecesBone-in or boneless
- ●2 tablespoons Olive oilFor cooking the lamb
- ●1 medium Onion, choppedAbout 2 cups
- ●3 cloves Garlic, mincedAbout 1 tablespoon
- ●1 tablespoon Ginger, gratedAbout 15g
- ●1 teaspoon Cumin powderAbout 5g
- ●1 teaspoon Coriander powderAbout 5g
- ●1/2 teaspoon Cinnamon powderAbout 2g
- ●1/2 teaspoon Turmeric powderAbout 2g
- ●1 teaspoon SaltAbout 5g
- ●1/2 teaspoon Black pepperAbout 2g
- ●1 cup Dried apricots, choppedAbout 120g
- ●1 cup Dried prunes, choppedAbout 120g
- ●2 cups Chicken brothAbout 475ml
Instructions
- 1
1. Heat the oil in the bottom of a clay tagine or a large Dutch oven over medium heat.
- 2
2. Brown the lamb pieces in batches, about 5 minutes per batch, then remove them from the pot.
- 3
3. Add the onion, garlic, and ginger to the pot and cook until the onion is softened, about 5 minutes.
- 4
4. Stir in the cumin, coriander, cinnamon, turmeric, salt, and black pepper. Cook for 1 minute.
- 5
5. Add the browned lamb, apricots, prunes, and chicken broth to the pot. Stir to combine.
- 6
6. Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
7. Braise the tagine for 2-1/2 to 3 hours, or until the lamb is tender and falls apart easily.
- 8
8. Serve the tagine hot, garnished with fresh parsley or cilantro, if desired.