Moroccan Lamb Tagine
Slow-cooked lamb shoulder, dried apricots and a homemade ras el hanout blend come together in a richly spiced tagine. Serve it over couscous with toasted almonds and fresh coriander.
By Cookin' Kitchen
- Total: 2 hours 15 minutes
- Servings: 5 servings
Recipe
Moroccan Lamb Tagine
Slow-cooked lamb shoulder, dried apricots and a homemade ras el hanout blend come together in a richly spiced tagine. Serve it over couscous with toasted almonds and fresh coriander.
Cookin' · https://cookin.club/recipes/moroccan-lamb-tagine
- Prep
- 15 minutes
- Cook
- 2 hours
- Total
- 2 hours 15 minutes
- Servings
- 5
Ingredients
For 5 servings
Choose one lamb option
Tagine
Ras el hanout
For serving
Equipment
- Oven
- Large ovenproof Dutch oven with lid
- Bowl
- Small pan
Instructions
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced).
Step 2: Mix the ras el hanout ingredients in a bowl and set aside.
Step 3: Toss the lamb with the salt and pepper. Heat the oil in a large ovenproof Dutch oven with a lid over high heat. Brown the lamb in 3 batches, turning the pieces to colour them all over, about 3 minutes per batch. Transfer each batch to a bowl and set aside.
Tip: Brown the lamb in batches so it colours rather than stews.
Step 4: Turn the heat down to medium-high. Add the onion and garlic and cook for 3 minutes, until soft. Add the tomato paste, grated ginger, cinnamon sticks and spice mix. Cook for 1 1/2 minutes, stirring constantly.
Step 5: Add the chicken stock and water and stir. Return the lamb to the pot.
Tip: The amount of water is not specified; the method suggests adding 1/2 cup if the sauce reduces too much during cooking.
Step 6: Bring to a simmer, cover with the lid and cook in the oven for 45 minutes. Add the apricots and stir them in. Replace the lid and cook for another 1 hour, checking halfway through to make sure the sauce has not reduced too far. If needed, add 1/2 cup water.
Step 7: Check that the lamb is tender, then gently stir in the lemon zest.
Step 8: Serve the tagine over plain couscous, sprinkled with the toasted almonds and coriander.
Notes
Ingredient options
Dates can replace the dried apricots. For an olive version, use 1 heaped cup of green olives instead of the dried fruit.
Preserved lemon can replace the fresh lemon zest in the same amount; use zest only, not the flesh or pith.
If you are missing a spice in the ras el hanout, the recipe notes say to adjust the spices you do have. Reduce or omit the cayenne for less heat.
Make ahead and storage
The tagine can be made a day ahead; its flavour develops overnight. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the oven at 150°C/300°F (130°C fan).
Nutrition per serving
- Calories
- 442 kcal
- Fat
- 24 g
- Saturated fat
- 4 g
- Carbohydrates
- 30 g
- Sugar
- 17 g
- Fiber
- 6 g
- Protein
- 32 g
- Sodium
- 860 mg
- Cholesterol
- 81 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This Moroccan lamb tagine slow-cooks lamb shoulder with ras el hanout, dried apricots and lemon zest until the meat is tender and the sauce is richly spiced. Serve it over plain couscous with toasted almonds and fresh coriander.
A slow-cooked Moroccan tagine
Brown the lamb in batches, cook the aromatics and spices, then let the tagine cook in the oven. Dried apricots add sweetness, while lemon zest, almonds and coriander finish the dish.
Choose your lamb
Use either boneless lamb shoulder, trimmed and cubed, or already-trimmed lamb stewing meat or shoulder. The recipe notes also offer lamb shank meat or beef chuck as alternatives.
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