Spicy Moroccan Lamb Tagine

Name: Spicy Moroccan Lamb Tagine
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Lamb shoulder; Olive oil; Ground cumin; Ground coriander; Ground cinnamon; Ground turmeric; Smoked paprika; Garlic cloves; Fresh ginger; Salt; Black pepper; Onion; Diced tomatoes; Dried apricots; Sliced almonds; Chicken broth; Honey; Canned chickpeas; Preserved lemons; Fresh cilantro; Couscous; Water; Olive oil; Salt

A Flavorful Culinary Journey to North Africa

Experience the rich, aromatic blend of spices in this traditional Moroccan lamb tagine, slow-cooked to perfection, offering tantalizing flavors and exquisite textures.

3 h 15 min
4
Intermediate

Ingredients

For the Marinade

Lamb shoulder

2 lbs, cut into 2-inch cubes

Olive oil

2 tbsp

Ground cumin

2 tsp

Ground coriander

2 tsp

Ground cinnamon

1 tsp

Ground turmeric

1 tsp

Smoked paprika

1 tsp

Garlic cloves

2, minced

Fresh ginger

1 inch, grated

Salt

1/2 tsp

Black pepper

1/2 tsp

For the Tagine

Onion

1 large, finely chopped

Diced tomatoes

1 cup

Dried apricots

1/2 cup, halved

Sliced almonds

1/3 cup

Chicken broth

1 cup

Honey

1 tbsp

Canned chickpeas

1 cup, drained and rinsed

Preserved lemons

1 tbsp, finely chopped

Fresh cilantro

2 tbsp, chopped for garnish

For the Couscous

Couscous

1 cup

Water

1 1/2 cups

Olive oil

1 tbsp

Salt

1/2 tsp

Preparation

Marinating the Lamb

Combine Spices and Seasonings

In a large bowl, combine olive oil with all spices, garlic, and ginger.

Ensure all spices are well-blended to avoid uneven flavor distribution.

Add Lamb

Add lamb cubes and coat thoroughly.

Chill

Cover and refrigerate for at least 4 hours, or ideally overnight.

Preparing the Couscous

Boil Water

Boil water with salt and olive oil in a pot.

Add Couscous

Once boiling, add couscous, cover with a lid, and remove from heat.

Fluff

Let it sit for 5 minutes, then fluff with a fork.

Cooking Process

Browning the Lamb

Heat a large pot over medium-high heat and brown marinated lamb on all sides, then remove.

Heat: Medium-high heat.

Cooking the Aromatics

In the same pot, add onions and cook until soft, about 5 minutes.

Simmering the Tagine

Return lamb to the pot, add tomatoes, dried apricots, almonds, chicken broth, honey, and preserved lemons. Simmer on low heat for 2 hours.

Heat: Low; Timing: Simmer for 2 hours. Pro Tip: Use a tagine pot for authentic taste and presentation.

Plating & Serving