Flavors Worth Savoring
Flavors Worth Savoring
Lamb Tagine – A Moroccan Slow-Cooked Stew with Aromatic Spices
Course: Main CourseCuisine: MoroccoDifficulty: ModerateServings
4 to 6
servingsPrep time
2
hours30
minutesCooking time
2
hoursCalories
450
kcalDescription: Lamb Tagine is a quintessential Moroccan dish, renowned for its deep, rich flavors and tender meat that melts in your mouth. This slow-cooked stew combines succulent lamb with a medley of vegetables, dried fruits, and an array of warm spices, all simmered together in a traditional tagine pot or a heavy-bottomed casserole. The use of spices like cinnamon, cumin, ginger, and saffron infuses the dish with a fragrant aroma, while the addition of dried apricots or prunes adds a touch of sweetness that beautifully balances the savory elements. Typically served with fluffy couscous, Lamb Tagine is a feast for both the senses and the soul.
Ingredients
Lamb shoulder or leg – 1.5 kg (cut into large chunks)
Olive oil – 3 tablespoons
Onions – 2 large, finely chopped
Garlic – 4 cloves, minced
Fresh cilantro – for garnish, chopped
Toasted almonds – for garnish (optional)Ground cumin – 1 teaspoon
Ground cinnamon – 1 teaspoon
Ground ginger – 1 teaspoon
Ground turmeric – 1 teaspoon
Ground coriander – 1 teaspoon
Saffron threads – a pinch (optional, but adds authenticity)
Salt and pepper – to tasteTomatoes – 3 large, chopped (or a 400g can of chopped tomatoes)
Carrots – 3, cut into large chunks
Potatoes – 3, peeled and cut into large chunks
Dried apricots or prunes – 150g
Honey – 2 tablespoons
Chicken or vegetable broth – 500ml
Directions
- Prepare the Lamb:
Heat 2 tablespoons of olive oil in a large tagine pot or heavy-bottomed casserole over medium heat. Brown the lamb chunks on all sides. Remove and set aside. - Sauté the Aromatics:
In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onions until they are soft and translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another minute. - Spice it Up:
Stir in the ground cumin, cinnamon, ginger, turmeric, coriander, and saffron threads (if using). Cook the spices with the onions and garlic for 2 minutes, allowing the flavors to bloom. - Build the Stew:
Return the browned lamb to the pot. Add the chopped tomatoes and stir to combine. Pour in the broth, and add the chopped carrots and potatoes.
Stir in the dried apricots or prunes and the honey. Season with salt and pepper. - Slow Cook:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally to prevent sticking. - Finish and Garnish:
Once the lamb is tender and the sauce is rich, remove the pot from the heat. Garnish with chopped fresh cilantro and toasted almonds if desired. - Serving:
Serve the Lamb Tagine hot, accompanied by fluffy couscous or crusty bread to soak up the flavorful sauce.
Notes
- Saffron: Saffron is often used in Moroccan cooking for its distinctive golden color and delicate, slightly sweet flavor. Though optional, it adds an authentic touch to the tagine and elevates the dish with its unique aroma.
Dried Apricots or Prunes: These dried fruits provide a subtle sweetness that contrasts beautifully with the savory, spiced lamb. They also contribute a soft, tender texture that complements the stew.
