Description
A traditional Moroccan dish featuring tender lamb slowly cooked with spices, fruits, and vegetables in a tagine pot.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup chicken or vegetable broth
- 1 cup dried apricots, halved
- 1 cup chickpeas, drained and rinsed
- ½ cup almonds, toasted
- 2 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a large tagine or Dutch oven, heat olive oil over medium heat. Add the lamb and brown on all sides.
- Remove the lamb and set aside. Add onions and garlic to the pot, sauté until soft.
- Stir in spices (cumin, coriander, cinnamon, ginger, cayenne) and cook for 1 minute.
- Add the browned lamb back to the pot along with tomatoes, broth, apricots, chickpeas, honey, salt, and pepper.
- Cover and simmer on low heat for about 2.5 hours, or until the lamb is tender.
- Stir in almonds and cilantro before serving.
Notes
- Serve with couscous or bread to soak up the sauce.
- Can be made a day in advance for enhanced flavors.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg