How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, the flavors deepen overnight, making it a great make-ahead dish.

What can I substitute for figs?

Dried apricots or prunes work well as substitutes.

How do I reheat leftovers?

Gently reheat on the stovetop over low heat until warmed through.

Is there a vegetarian version?

Substitute lamb with chickpeas and add more root vegetables for a vegetarian option.

Moroccan Lamb and Fig Tagine with Toasted Pistachios

Name: Moroccan Lamb and Fig Tagine with Toasted Pistachios
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 pounds lamb shoulder; 4 cloves garlic; 2 tablespoons ground cumin; 1 tablespoon ground coriander; 1 teaspoon cinnamon; Salt and pepper; 2 tablespoons olive oil; 2 onions; 1 cup dried figs; 2 cups chicken stock; 1 can (14 oz) diced tomatoes; 2 cinnamon sticks; 1 tablespoon honey; 1 cup pistachios; Cooked couscous; Fresh cilantro

A flavorful North African stew with a sweet and savory blend

This tagine is a classic Moroccan dish that combines tender lamb with figs, warming spices, and a hint of sweetness, finished with a satisfying crunch from toasted pistachios. Ideal for a cozy dinner.

3 h 30 min
6
Intermediate

Ingredients

For the Lamb Marinade

2 pounds lamb shoulder

cut into 2-inch pieces

4 cloves garlic

minced

2 tablespoons ground cumin

1 tablespoon ground coriander

1 teaspoon cinnamon

Salt and pepper

to taste

For the Tagine

2 tablespoons olive oil

2 onions

sliced

1 cup dried figs

halved

2 cups chicken stock

1 can (14 oz) diced tomatoes

2 cinnamon sticks

1 tablespoon honey

1 cup pistachios

toasted

For Serving

Cooked couscous

per package instructions

Fresh cilantro

chopped

Preparation

Marinating the Lamb

Combine the Marinade Ingredients

Combine garlic, cumin, coriander, cinnamon, salt, and pepper with lamb pieces in a bowl.

Coat the Lamb

Mix well to coat the lamb evenly.

Refrigerate

Cover and refrigerate for at least 1 hour, preferably overnight.

Preparing the Tagine Base

Heat the Oil

Heat olive oil in a large pot over medium heat.

Sauté the Onions

Add onions and sauté until golden and soft.

Sear the Lamb

Add marinated lamb, searing until browned on all sides.

Ensure the lamb is not overcrowded in the pan during browning to achieve the best caramelization. Toast pistachios beforehand for enhanced flavor.

Cooking Process

Braising

Add figs, chicken stock, diced tomatoes, and cinnamon sticks to the pot with the lamb. Stir to combine.

Simmering

Bring to a simmer, cover, and cook for 2 to 2.5 hours until lamb is tender.

Finishing Touches

Stir in honey and toasted pistachios, then simmer for an additional 10 minutes.

Plating & Serving