Name: Moroccan Lamb Tagine | Slow-Braised Easter Centerpiece with Apricots & Spices
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Moroccan
Ingredients: 1.6 kg/ 3.2lb boneless lamb shoulder, trim the fat, then cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming); 1 kg / 2 lb lamb stewing meat or shoulder, already trimmed of fat cut in 3.5cm / 1.5" cubes; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 3 tbsp canola oil; 3 garlic cloves, finely minced; 2 brown onions, diced (1cm / 0.3″ cubes); 1 1/2 tbsp tomato paste; 2 tsp grated ginger; 2 cinnamon sticks; 2 1/2 cups chicken stock/broth, low sodium; 1 cup dried apricots, whole (note 2 for olives option); 2 – 3 tsp lemon zest (just use 1 whole lemon, note 3 for preserved lemon); 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp ground cardamom; 2 tsp turmeric powder; 1 1/2 tsp fennel powder; 1 tsp cayenne pepper (can reduce for less spicy – note 4); 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp cooking/kosher salt; 1/2 cup slivered almonds, toasted (note 5); 1/2 cup coriander/cilantro leaves roughly chopped; 1 1/2 batches couscous (i just use plain, but you can add the fruit and nuts if you want)

Description

This Moroccan Lamb Tagine boasts rich and aromatic flavors, featuring tender lamb shoulder, sweet apricots, and a blend of spices. Perfect for a festive gathering or a hearty meal, it’s simply prepared and utterly satisfying.

Ingredients

Scale

1.6 kg/ 3.2lb boneless lamb shoulder, trim the fat, then cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming)
1 kg / 2 lb lamb stewing meat or shoulder, already trimmed of fat cut in 3.5cm / 1.5" cubes
1 tsp cooking/kosher salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves, finely minced
2 brown onions, diced (1cm / 0.3″ cubes)
1 1/2 tbsp tomato paste
2 tsp grated ginger
2 cinnamon sticks
2 1/2 cups chicken stock/broth, low sodium
1 cup dried apricots, whole (note 2 for olives option)
2 – 3 tsp lemon zest (just use 1 whole lemon, note 3 for preserved lemon)
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground cardamom
2 tsp turmeric powder
1 1/2 tsp fennel powder
1 tsp cayenne pepper (can reduce for less spicy – note 4)
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp cooking/kosher salt
1/2 cup slivered almonds, toasted (note 5)
1/2 cup coriander/cilantro leaves roughly chopped
1 1/2 batches couscous (i just use plain, but you can add the fruit and nuts if you want)

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Instructions

Preheat the oven to 180°F/350°F (160°C fan).
Prepare the spice mix by combining all the ingredients in a bowl and set aside.
Toss the lamb with salt and pepper. Heat oil in a large oven-proof dutch oven over high heat. Brown the lamb in batches for about 3 minutes each, then remove to a bowl and set aside.
Reduce heat to medium high. Add onion and garlic, cooking for 3 minutes until soft. Stir in tomato paste, ginger, cinnamon, and the prepared spice mix, cooking for 1 1/2 minutes while stirring constantly.
Pour in the chicken stock and water, stir, then return the lamb to the pot.
Bring to a simmer, cover, and bake in the oven for 45 minutes. After 45 minutes, add apricots, cover, and cook for an additional hour, checking halfway and adding water if necessary to maintain sauce level.
Once the lamb is tender, gently stir in lemon zest.
Serve over plain couscous, garnished with toasted almonds and chopped coriander.

Notes

For a spicier version, you can increase the cayenne pepper according to taste.
This tagine can be served with olives instead of apricots for a different flavor profile.
Feel free to use preserved lemon for a tangy kick instead of fresh lemon zest.

Nutrition

Serving Size: 1 serving
Calories: 800
Sugar: 12g
Sodium: 400mg
Fat: 45g
Saturated Fat: 15g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 50g
Cholesterol: 135mg