Moroccan Lamb Tagine

[ReeseTaki]

Hello there! Presenting the mouthwatering Moroccan Lamb Tagine! Imagine tender lamb infused with aromatic spices and sweet dried apricots—a true flavor sensation awaits! Served alongside fluffy couscous and adorned with toasted almonds and fresh cilantro, it's a taste of Morocco in every bite. Whether you're a seasoned cook or just starting out, this recipe promises to delight both your palate and your guests. So, why wait? Let's embark on a culinary journey to the heart of Morocco!


Moroccan Lamb Tagine

Ingredients:

• 4 lbs boneless lamb roast, cut into 1" pieces
• Kosher salt
• 3 cups low-sodium chicken broth
• 1 cup dried apricots
• 3 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, sliced
• 2 tsp freshly minced ginger
• 2 tbsp tomato paste
• 1 cinnamon stick
• Small pinch of saffron
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Freshly ground black pepper
• 1/4 cup freshly chopped cilantro, plus more for garnish
• 1/2 cup toasted almond slivers
• Torn mint leaves, for serving
• Cooked couscous, for serving

Directions:

1. In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.
2. In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes.
3. In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
4. Reduce heat to medium and add onion to the pot. Cook until soft, about 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.
5. Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours.
6. Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.

Let the aromatic spices and tender lamb transport you to the bustling streets of Marrakech, while the sweet apricots add a touch of sweetness to every bite. Whether you're sharing it with loved ones or savoring it solo, this dish is more than just food—it's a journey of taste and tradition. So, gather around the table, raise your forks, and let's create memories that will last a lifetime! Bon appétit!

 

[SilentSeeker]

I can definitely try some Moroccan dish soon! Thanks for the recipe!

 

[wolfgang]

Hello there! Presenting the mouthwatering Moroccan Lamb Tagine! Imagine tender lamb infused with aromatic spices and sweet dried apricots—a true flavor sensation awaits! Served alongside fluffy couscous and adorned with toasted almonds and fresh cilantro, it's a taste of Morocco in every bite. Whether you're a seasoned cook or just starting out, this recipe promises to delight both your palate and your guests. So, why wait? Let's embark on a culinary journey to the heart of Morocco!


Moroccan Lamb Tagine

View attachment 1997

Ingredients:

• 4 lbs boneless lamb roast, cut into 1" pieces
• Kosher salt
• 3 cups low-sodium chicken broth
• 1 cup dried apricots
• 3 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, sliced
• 2 tsp freshly minced ginger
• 2 tbsp tomato paste
• 1 cinnamon stick
• Small pinch of saffron
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Freshly ground black pepper
• 1/4 cup freshly chopped cilantro, plus more for garnish
• 1/2 cup toasted almond slivers
• Torn mint leaves, for serving
• Cooked couscous, for serving

Directions:

1. In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.
2. In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes.
3. In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
4. Reduce heat to medium and add onion to the pot. Cook until soft, about 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.
5. Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours.
6. Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.

Let the aromatic spices and tender lamb transport you to the bustling streets of Marrakech, while the sweet apricots add a touch of sweetness to every bite. Whether you're sharing it with loved ones or savoring it solo, this dish is more than just food—it's a journey of taste and tradition. So, gather around the table, raise your forks, and let's create memories that will last a lifetime! Bon appétit!

Wow, your Moroccan Lamb Tagine recipe sounds absolutely mouthwatering! The combination of tender lamb, aromatic spices, and sweet dried fruits sounds like a flavor explosion. I can't wait to try it out for myself!

 

[ReeseTaki]

Wow, your Moroccan Lamb Tagine recipe sounds absolutely mouthwatering! The combination of tender lamb, aromatic spices, and sweet dried fruits sounds like a flavor explosion. I can't wait to try it out for myself!

Thank you so much! I'm thrilled you're excited to try the Moroccan Lamb Tagine recipe! It's definitely a flavor-packed dish that never disappoints. Can't wait to hear how it turns out for you! Happy cooking!