Name: Moroccan Lamb Tagine | Slow-Braised Easter Centerpiece with Apricots & Spices
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Moroccan
Ingredients: 1.6 kg boneless lamb shoulder, trimmed and cut into 3.5cm cubes; 1 kg lamb stewing meat, trimmed and cut into 3.5cm cubes; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 3 tbsp canola oil; 3 garlic cloves, finely minced; 2 brown onions, diced; 1 1/2 tbsp tomato paste; 2 tsp grated ginger; 2 cinnamon sticks; 2 1/2 cups low sodium chicken stock; 1 cup dried apricots; 2 – 3 tsp lemon zest; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp ground cardamom; 2 tsp turmeric powder; 1 1/2 tsp fennel powder; 1 tsp cayenne pepper; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp cooking/kosher salt; 1/2 cup toasted slivered almonds; 1/2 cup roughly chopped coriander/cilantro leaves; 1 1/2 batches of couscous

Description

This Moroccan Lamb Tagine is a delightful combination of tender lamb, sweet apricots, and aromatic spices, making it an exquisite centerpiece for any gathering. With simple preparation, this dish promises mouthwatering flavors that will captivate your taste buds!

Ingredients

Scale

1.6 kg boneless lamb shoulder, trimmed and cut into 3.5cm cubes
1 kg lamb stewing meat, trimmed and cut into 3.5cm cubes
1 tsp cooking/kosher salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves, finely minced
2 brown onions, diced
1 1/2 tbsp tomato paste
2 tsp grated ginger
2 cinnamon sticks
2 1/2 cups low sodium chicken stock
1 cup dried apricots
2 – 3 tsp lemon zest
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground cardamom
2 tsp turmeric powder
1 1/2 tsp fennel powder
1 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp cooking/kosher salt
1/2 cup toasted slivered almonds
1/2 cup roughly chopped coriander/cilantro leaves
1 1/2 batches of couscous

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Instructions

Preheat your oven to 180°F (350°F,160°C fan).
Prepare the spice mix by combining the spices in a bowl and setting it aside.
Toss the lamb with salt and pepper. Heat oil in a large, oven-proof Dutch oven over high heat. Brown the lamb in batches for about 3 minutes each. Remove the browned lamb to a bowl and repeat until all are browned then set aside.
Reduce the heat to medium-high. Sauté the onion and garlic for 3 minutes until soft. Stir in the tomato paste, ginger, cinnamon, and spice mix. Cook for 1.5 minutes while stirring constantly.
Add the chicken stock and stir well, then return the lamb to the pot.
Bring to a simmer, cover with a lid, and bake in the oven for 45 minutes. Add the apricots, cover, and continue cooking for another hour, checking halfway and adding water if necessary to maintain the sauce level.
Once the lamb is tender, gently stir in the lemon zest.
Serve the tagine over plain couscous, and top with almonds and coriander.

Notes

For a milder flavor, adjust the amount of cayenne pepper to taste.
Make sure to check the sauce level halfway through the baking process and add water if required.
You can substitute dried apricots with olives if desired.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 13g
Sodium: 600mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 40g
Cholesterol: 110mg