Moroccan Lamb Tagine
A hearty, aromatic stew originating from Morocco, slow-cooked in a clay pot called a tagine. This recipe combines the rich flavors of lamb, spices, and dried fruits.
Ingredients
- ●1.5 pounds Lamb shoulderBone-in or boneless, cut into 2-inch pieces
- ●1 cup Pillowy couscousRinse according to package instructions
- ●2 tablespoons Moroccan spice blendAvailable at most Middle Eastern markets or online
- ●1 Tagine potAlternatively, use a Dutch oven
- ●1 cup Bowl of waterFor deglazing the pot
- ●1 cup Dried apricotsChopped
- ●1 cup Pitted prunesChopped
- ●2 tablespoons Olive oilFor browning the lamb
- ●to taste SaltFor seasoning
- ●to taste Black pepperFor seasoning
Instructions
- 1
1. Heat the olive oil in the tagine pot or Dutch oven over medium-high heat.
- 2
2. Brown the lamb pieces on all sides, about 5 minutes.
- 3
3. Add the Moroccan spice blend and cook for 1 minute, stirring constantly.
- 4
4. Add the water and bring to a boil.
- 5
5. Reduce the heat to low, cover the pot, and simmer for 1 1/2 hours.
- 6
6. Add the dried apricots and prunes, and continue to simmer for another 30 minutes.
- 7
7. Fluff the couscous and serve alongside the lamb and sauce.
- 8
8. Deglaze the pot with a little water if the sauce is too thick.
- 9
9. Season with salt and black pepper to taste.
- 10
10. Serve hot and enjoy!