Description
A lamb tagine is a slow-cooked Moroccan stew made with tender lamb, vegetables, dried fruits, and a blend of spices. It is traditionally cooked in a tagine, a cone-shaped clay pot, which allows the steam to circulate and the flavors to infuse deeply.
Ingredients
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- 800g lamb shoulder, diced
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- 2 onions, chopped
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- 3 garlic cloves, minced
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- 2 tablespoons olive oil
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- 2 teaspoons ground cumin
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- 2 teaspoons ground coriander
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- 2 teaspoons ground cinnamon
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- 1 teaspoon ground ginger
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- 1 teaspoon paprika
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- 1 tablespoon honey
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- 400g can of chopped tomatoes
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- 500ml chicken or vegetable stock
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- 100g dried apricots, chopped
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- 1 cinnamon stick
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- Zest of 1 lemon
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- 1 tablespoon harissa paste (optional, for extra heat)
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- Fresh coriander for garnish
Instructions
In a large heavy-based pot or tagine, heat 2 tablespoons of olive oil over medium heat. Season the lamb with salt and pepper, then add it to the pot and brown on all sides for about 5-7 minutes. Remove the lamb and set it aside.
In the same pot, add the chopped onions and garlic. Cook for 5 minutes until softened and fragrant. Add the cumin, coriander, cinnamon, ginger, and paprika, and cook for another 2 minutes to release the spices’ aromas.
Stir in the chopped tomatoes, honey, and chicken or vegetable stock. Scrape the bottom of the pot to deglaze and incorporate all the browned bits for extra flavor.
Return the browned lamb to the pot, along with the chopped dried apricots and the cinnamon stick. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot with a lid and let the lamb simmer on low heat for 1 ½ to 2 hours, or until the lamb is tender and falling apart. Stir occasionally and check to ensure the sauce isn’t drying out—add more stock if necessary.
Once the lamb is tender, stir in the lemon zest and harissa paste (if using) for a bit of extra heat and brightness. Taste and adjust seasoning if needed.
Garnish the lamb tagine with freshly chopped coriander and serve hot with couscous, flatbread, or rice.