MOROCCAN LAMB TAGINE
A tagine meal might sound sophisticated, but it’s really just a slow-simmered Moroccan stew. This classic Moroccan lamb tagine recipe gets vibrant flavors from a colorful array of warming spices, dried fruits and aromatic lamb.
The name tagine also refers to the pot that the stew is cooked in. The pot is made of heavy clay. The domed lid traps the steam and sends the moisture back to the pot, ensuring that food is cooked to tender perfection. If you don’t have a tagine you can still enjoy this meal by using a large, shallow, thick-bottomed, covered skillet. Serve this mouthwatering Moroccan lamb tagine over airy couscous to complete your African feast.
Prep Time: 20 min
Cook Time: 90 min
- 1 lb stewing lamb meat
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tbs fresh ginger, grated
- Spice blend: 2 tsp freshly grated nutmeg, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp cayenne pepper, ½ tsp chili flakes, 2 tsp paprika, ½ tsp anise powder or 1 star anise, 1 tsp ground turmeric, ¼ tsp ground cardamom
- ½ cup tomato sauce
- 1 cup chickpeas
- ¼ cup prunes
- ¼ cup dried apricots
- 3 cups beef stock
- pinch of saffron
- 1 cinnamon stick
- 1-2 whole dried chilies
- 1 tsp lemon zest
- ½ tbsp salt
- 1 tsp black pepper
- 1 tbsp liquid honey
- 1 tbsp olive oil
- fresh coriander, chopped
- Season the lamb with salt and pepper.
- Heat a skillet with oil over high heat and brown the meat on all sides. Set aside.
- To the same skillet add the spice blend, onion, garlic and ginger. Cook until soft, about 3-4 minutes.
- Add back the meat, tomato sauce, chickpeas, prunes and apricots.
- Pour in the beef stock. Add saffron, cinnamon stick, dried chilies lemon zest and season with salt and pepper. Bring to a boil and carefully transfer everything to the tagine dish (if using) or oven safe pot.
- Drizzle over with honey, cover and bake in the preheated 350 F oven for 90 minutes of until fork tender.
- Serve this mouthwatering Moroccan lamb tagine over airy couscous to complete your African feast.
If you liked this dish please tag the Butcher in your creations online. Enjoy!