Spicy Moroccan Lamb Tagine

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

Spicy Moroccan Lamb Tagine

FaUtensils

Plating & Serving

Serve the tender lamb tagine over a bed of warm, fluffy couscous, ensuring an even distribution of savory sauce and sweet apricots across the plate.

Sauce Pairings

Mint Yogurt Sauce

Creamy and fresh

Harissa Sauce

Adds a spicy kick

Garnishes & Accompaniments

Fresh cilantro leavesToasted pine nuts

Perfect Sides

Moroccan flatbread

Roasted carrots with cumin and honey