Classic Moroccan Lamb Tagine
A traditional North African stew originating from Morocco, slow-cooked in a clay pot with aromatic spices, dried fruits, and richly flavored lamb.
Ingredients
- ●1 (1.5 kg) Lamb shoulderbone-in
- ●2 medium Onionchopped
- ●3 cloves Garlicminced
- ●2 inches Gingergrated
- ●2 tsp Cuminground
- ●1 tsp Corianderground
- ●1 tsp Cinnamonground
- ●1/2 tsp Cayenne pepperground
- ●1 tsp Salt
- ●1 tsp Black pepper
- ●1 cup Dried pruneschopped
- ●1 cup Dried apricotschopped
Instructions
- 1
Heat the oil in the bottom of a clay tagine or a large Dutch oven over medium heat.
- 2
Add the onion, garlic, and ginger and cook until the onion is softened, about 5 minutes.
- 3
Add the lamb and cook until browned on all sides, about 5 minutes.
- 4
Add the cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir to combine.
- 5
Add the prunes and apricots. Stir to combine.
- 6
Add 2 cups of water to the tagine. Bring to a boil, then cover and transfer to the oven.
- 7
Braise the tagine in a preheated oven at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 8
Skim the fat from the surface of the tagine. Serve hot, garnished with fresh herbs, if desired.