Name: Moroccan Lamb Tagine
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Moroccan
Ingredients: 2 lbs (900 g) lamb shoulder or shanks, cut into chunks; 2 tbsp olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 carrots, sliced; 1 can (14 oz / 400 g) diced tomatoes; 2 cups (480 ml) chicken or beef broth; 1/2 cup dried apricots, prunes, or raisins; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp paprika; 1/2 tsp turmeric; Salt and pepper, to taste; Fresh cilantro or parsley, chopped (for garnish); 1/4 cup toasted almonds or sesame seeds (optional, for topping)

Description

Moroccan Lamb Tagine is a rich, aromatic stew made with tender lamb, warming spices, dried fruits, and vegetables, simmered until melt-in-your-mouth perfection. It’s a comforting and exotic dish, perfect for family dinners or special occasions.

Ingredients

2 lbs (900 g) lamb shoulder or shanks, cut into chunks
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 carrots, sliced
1 can (14 oz / 400 g) diced tomatoes
2 cups (480 ml) chicken or beef broth
1/2 cup dried apricots, prunes, or raisins
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp turmeric
Salt and pepper, to taste
Fresh cilantro or parsley, chopped (for garnish)
1/4 cup toasted almonds or sesame seeds (optional, for topping)

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Instructions

Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown lamb pieces on all sides, then remove and set aside.
In the same pot, sauté onion until golden and soft, about 5 minutes. Add garlic and ginger, cooking for another minute.
Stir in cumin, coriander, cinnamon, paprika, and turmeric. Toast spices for 30 seconds until fragrant.
Add carrots, tomatoes, broth, and browned lamb back to the pot. Stir well and bring to a gentle simmer.
Cover and cook on low heat for 1½–2 hours, stirring occasionally, until lamb is tender.
Stir in dried fruits and simmer uncovered for another 15 minutes to meld flavors and slightly thicken sauce.
Adjust seasoning to taste. Garnish with fresh herbs and toasted almonds or sesame seeds before serving.
Serve hot with couscous, rice, or warm bread.

Notes

Lamb shoulder or shanks are best for slow cooking, but beef can be substituted.Add chickpeas for extra protein and texture.Use dried figs or dates instead of apricots for deeper sweetness.Add saffron threads for extra color and aroma.Simmer uncovered at the end for a thicker sauce.

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 480
Sugar: 14 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 110 mg