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, fat trimmed and cut into 3.5cm / 1.5" cubes; 1 kg / 2 lb lamb stewing meat or shoulder, trimmed and cut into 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 low sodium chicken stock/broth; 1 cup dried apricots, whole; 2 – 3 tsp lemon zest (from 1 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 (adjust for spice level); 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp cooking/kosher salt; 1/2 cup slivered almonds, toasted; 1/2 cup coriander/cilantro leaves, roughly chopped; 1 1/2 batches couscous (plain or with added fruit and nuts)

Description

Enjoy the delightful taste of Moroccan Lamb Tagine, where tender lamb meets sweet apricots and a medley of spices for a dish that’s perfect for any festive table. This easy recipe ensures a flavorful experience with minimal prep needed, making it the ideal centerpiece for your gatherings.

Ingredients

Scale

1.6 kg/ 3.2lb boneless lamb shoulder, fat trimmed and cut into 3.5cm / 1.5" cubes
1 kg / 2 lb lamb stewing meat or shoulder, trimmed and cut into 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 low sodium chicken stock/broth
1 cup dried apricots, whole
2 – 3 tsp lemon zest (from 1 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 (adjust for spice level)
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp cooking/kosher salt
1/2 cup slivered almonds, toasted
1/2 cup coriander/cilantro leaves, roughly chopped
1 1/2 batches couscous (plain or with added fruit and nuts)

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Instructions

Preheat the oven to 180°F/350°F (160°C fan).
Prepare the spice mix by combining the dry ingredients in a bowl and setting aside.
In a large oven-proof dutch oven, heat oil over high heat. Season the lamb with salt and pepper, then brown in batches for about 3 minutes per batch. Remove and set aside.
Reduce the heat to medium high. Sauté the onions and garlic for 3 minutes until soft. Stir in tomato paste, ginger, and spices, cooking for another 1.5 minutes while stirring.
Pour in chicken stock and stir, adding the browned lamb back into the pot.
Bring the mixture to a simmer. Cover and cook in the oven for 45 minutes. After 45 minutes, add the apricots and cook for another hour, checking the sauce occasionally and adding water if needed.
Once the lamb is tender, stir in lemon zest gently prior to serving.
Serve the tagine over plain couscous, topped with toasted almonds and chopped coriander.

Notes

For extra flavor, consider using preserved lemon in place of fresh lemon zest.
To adjust the spice level, feel free to reduce the amount of cayenne pepper.
Ensure to check the sauce level during cooking and add water if it appears too dry.

Nutrition

Serving Size: 1 serving
Calories: 652
Sugar: 18g
Sodium: 811mg
Fat: 29g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 6g
Protein: 38g
Cholesterol: 139mg