Slow-Cooked, Aromatic Moroccan Dish
This traditional Moroccan Lamb Tagine is rich, flavorful, and perfect for a cozy dinner. The slow-cooked lamb is infused with cumin, coriander, cinnamon, and paprika, balanced with sweet apricots and crunchy almonds.
Ingredients
- 3 pounds lamb shoulder, cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ cup dried apricots, chopped
- ¼ cup almonds, toasted
- 3 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Brown the Lamb: Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb cubes on all sides, then remove and set aside.
- Sauté the Aromatics: In the same pot, sauté the onions and garlic until soft. Add cumin, coriander, cinnamon, paprika, and cayenne. Stir well.
- Simmer the Tagine: Return the lamb to the pot and add tomatoes and broth. Cover and simmer for 2 hours over low heat.
- Add Apricots and Almonds: Stir in dried apricots and almonds and let simmer uncovered for 30 more minutes.
- Serve: Enjoy with warm couscous or flatbread.
Chef’s Notes
- For a traditional Moroccan touch, cook this in a tagine pot.
- Make it ahead! The flavors deepen overnight.
- Substitute beef or chicken if lamb is unavailable.