One Pot Moroccan Lamb Tagine

  |  
Jan 15, 2025
Moroccan Lamb Tagine

One Pot Moroccan Lamb Tagine

A flavorful and aromatic Moroccan Lamb Tagine with tender lamb, spices, and dried fruits.

Nutrition

Calories: 650cal
Carbohydrate: 35g
Protein: 35g
Fat: 40g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: easy

20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds lamb shoulder, cut into 2-inch pieces
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 cup chopped tomatoes (canned or fresh)
  • 2 cups chicken broth
  • 1/2 cup dried apricots, halved
  • 1/2 cup almonds, toasted
  • 1/4 cup golden raisins
  • 1 tablespoon honey
  • 2 cups cooked couscous, for serving
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions

  1. Heat the olive oil in a heavy-bottomed pot or a tagine over medium-high heat. Add the lamb in batches and sear until browned on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.
  2. In the same pot, reduce the heat to medium and add the onion. Cook until softened, about 5 minutes. Stir in the garlic, ginger, cumin, cinnamon, turmeric, black pepper, salt, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  3. Return the lamb to the pot. Add the chopped tomatoes and chicken broth. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and cook for 1 hour, stirring occasionally, until the lamb is tender.
  4. After 1 hour, add the dried apricots, almonds, raisins, and honey to the pot. Stir to combine. Cook uncovered for another 15-20 minutes, until the sauce thickens slightly. Taste and adjust seasoning if needed.
  5. While the tagine finishes cooking, prepare couscous according to package instructions, if not already cooked.
  6. Serve the tagine over couscous, garnished with fresh cilantro.