Imagine a dish that tells a story of ancient culinary traditions, where tender lamb melts in your mouth and exotic spices dance with sweet apricots and hearty chickpeas. This Moroccan Lamb Tagine is not just a meal—it's a sensory journey that transforms your kitchen into a vibrant marketplace in Marrakech. With its rich, complex flavors and incredibly simple preparation, this recipe promises to elevate your home cooking from ordinary to extraordinary, bringing the warmth of North African cuisine directly to your dining table.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 can chickpeas, drained and rinsed
- 2 cups butternut squash, diced
- 1 cup dried apricots, chopped
- 4 cups chicken broth
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by preparing all your ingredients. Cut the lamb shoulder into chunks, chop the onion, mince the garlic, and dice the butternut squash. Rinse and drain the chickpeas, and chop the dried apricots into smaller pieces.
- In a large tagine or heavy-bottomed pot, heat a couple of tablespoons of olive oil over medium-high heat. Once the oil is hot, add the lamb chunks in batches, ensuring not to overcrowd the pot. Brown the lamb on all sides, which should take about 5-7 minutes. Remove the browned lamb and set it aside.
- In the same pot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground cumin, ground coriander, and cinnamon to the pot. Stir the spices into the onion and garlic mixture, allowing them to toast for about 1-2 minutes to release their flavors.
- Return the browned lamb to the pot and mix it well with the onion and spices. Season with salt and pepper to taste.
- Pour in the chicken broth, ensuring the lamb is well submerged. Bring the mixture to a gentle simmer.
- Once simmering, add the diced butternut squash, drained chickpeas, and chopped dried apricots to the pot. Stir to combine all ingredients.
- Cover the tagine or pot with a lid, reduce the heat to low, and allow it to cook for about 1 hour and 15 minutes. This slow cooking process will tenderize the lamb and allow the flavors to meld together.
- After the cooking time, check the lamb for tenderness. It should be fork-tender and easily pull apart. If necessary, cook for an additional 15-20 minutes.
- Once the lamb is cooked to your liking, taste the tagine and adjust the seasoning with more salt and pepper if needed.
- Serve the lamb tagine hot, garnished with fresh herbs if desired. It pairs beautifully with couscous or crusty bread to soak up the delicious sauce.
Tips
- Choose the right cut of lamb: Shoulder is ideal because its higher fat content ensures tender, succulent meat after slow cooking.
- Brown the meat in batches to develop deep, caramelized flavors. Overcrowding the pot will steam the meat instead of browning it.
- Toast your spices briefly before adding other ingredients to unlock their full aromatic potential.
- Low and slow is the key to a perfect tagine. Patience will reward you with melt-in-your-mouth lamb and perfectly integrated flavors.
- If you don't have a traditional tagine, a heavy-bottomed Dutch oven works perfectly.
- Consider making this dish a day ahead, as the flavors continue to develop and improve overnight.
- Serve with fluffy couscous or warm bread to soak up the delicious sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
