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/3.2lb boneless lamb shoulder, cut into cubes; 1 kg/2 lb lamb stewing meat, cut into cubes; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 3 tbsp canola oil; 3 garlic cloves, 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 chopped coriander leaves; 1 1/2 batches of couscous

Description

This Moroccan Lamb Tagine features tender lamb slow-braised with apricots and a blend of spices, creating an irresistible dish that’s perfect for gatherings and easy to prepare at home.

Ingredients

Scale

1.6 kg/3.2lb boneless lamb shoulder, cut into cubes
1 kg/2 lb lamb stewing meat, cut into cubes
1 tsp cooking/kosher salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves, 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 chopped coriander leaves
1 1/2 batches of couscous

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Instructions

Preheat oven to 180°F/350°F (160°C fan).
Mix the spice ingredients in a bowl and set aside.
Season lamb with salt and pepper, heat oil in a large oven-proof Dutch oven, and brown the lamb in batches for about 3 minutes each. Remove and set aside.
Reduce heat, add onion and garlic, and cook for 3 minutes. Stir in tomato paste, ginger, cinnamon, and the mixed spices, cooking for 1.5 minutes.
Add chicken stock, stir, and return lamb to the pot.
Bring to a simmer, cover, and cook in the oven for 45 minutes. Add apricots and continue cooking for another hour, checking the sauce occasionally.
Check lamb for tenderness and gently stir in lemon zest before serving.
Serve over couscous, garnished with almonds and coriander.

Notes

For a less spicy dish, reduce the cayenne pepper amount.
Ensure to check the liquid level while cooking; add water if needed to prevent burning.
For added flavor, consider using preserved lemon instead of fresh lemon zest.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 10g
Sodium: 630mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 43g
Cholesterol: 115mg