Get ready to transport your taste buds to the vibrant streets of Morocco with this mouthwatering lamb tagine that will make your kitchen smell like a spice bazaar! Imagine tender, melt-in-your-mouth lamb infused with aromatic spices, sweetened by golden apricots, and slow-cooked to perfection. This isn't just a recipe - it's a flavor adventure that will transform an ordinary dinner into an extraordinary culinary experience that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Moroccan
Serves: 6 servings
Ingredients
- 2 lbs lamb shoulder, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 cup dried apricots
- 2 cups chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by preparing your ingredients. Cut the lamb shoulder into 1-inch cubes, chop the onion, and mince the garlic. Measure out the ground cinnamon, ground cumin, and dried apricots.
- In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the cubed lamb shoulder. Sear the meat on all sides until browned, about 5-7 minutes. This step enhances the flavor of the meat.
- Remove the browned lamb from the pot and set it aside on a plate. In the same pot, add the chopped onion and cook for about 3-4 minutes until softened and translucent. Stir occasionally to prevent burning.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant, stirring frequently.
- Return the browned lamb to the pot. Sprinkle the ground cinnamon and ground cumin over the meat, stirring well to coat the lamb with the spices.
- Pour in the chicken broth, ensuring that the lamb is mostly submerged. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for about
- 5 hours. This slow cooking will tenderize the lamb and allow the flavors to meld.
- After
- 5 hours, add the dried apricots to the pot. Stir gently to incorporate them into the tagine. Cover again and continue to cook for an additional 30 minutes.
- Once the cooking time is complete, check the tenderness of the lamb. It should be fork-tender and the flavors should be rich and aromatic. Adjust seasoning with more salt and pepper if needed.
- Serve the lamb tagine hot, ideally over a bed of fluffy couscous or with warm crusty bread to soak up the delicious sauce. Garnish with fresh herbs if desired.
Tips
- Choose the Right Cut: Use lamb shoulder for the most tender and flavorful results. The marbling ensures the meat stays juicy during the long, slow cooking process.
- Searing is Crucial: Take time to properly brown the lamb cubes. This step develops a deep, rich flavor base that will elevate the entire dish.
- Low and Slow is the Way to Go: Patience is key in making a perfect tagine. The low, slow cooking allows the meat to become incredibly tender and lets the spices fully develop their complex flavors.
- Don't Rush the Spices: Toast the ground cinnamon and cumin briefly before adding other ingredients to release their full aromatic potential.
- Apricot Timing Matters: Add dried apricots later in the cooking process to prevent them from becoming mushy and to maintain their distinct texture and sweet flavor.
- Serving Suggestion: Pair with fluffy couscous or warm crusty bread to soak up the delicious sauce. A sprinkle of fresh herbs like cilantro or parsley can add a bright, fresh finish.Pro Tip: This dish tastes even better the next day, so don't hesitate to make it in advance for an even more developed flavor profile!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
