Go Back
Welcome to the captivating world of Moroccan cuisine, where fragrant spices and rich flavors intertwine to create dishes that are as vibrant as the culture itself. One standout dish that encapsulates the essence of Moroccan cooking is the Exotic Moroccan Lamb Tagine. This slow-cooked stew, traditionally prepared in a conical clay pot known as a tagine, is characterized by its tender lamb, aromatic spices, and a medley of fruits and vegetables. As you delve into this recipe, you will discover not only the delightful taste it offers but also its significance and appeal across diverse culinary traditions.

Tender Moroccan Lamb Tagine

Discover the enchanting flavors of Moroccan cuisine with the Exotic Moroccan Lamb Tagine. This slow-cooked stew is packed with tender lamb, aromatic spices, and a medley of sweet dried fruits and fresh veggies. Perfect for special occasions or family gatherings, it brings people together around the table. Embrace the rich history of this dish as you experience the delightful blend of flavors that define Moroccan cooking. Dive into this culinary adventure and enjoy a meal that’s both nourishing and satisfying!
Print Recipe Pin Recipe

Ingredients
  

2 lbs lamb shoulder, cut into 2-inch pieces

2 tablespoons olive oil

1 large onion, finely chopped

4 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust to taste)

1 can (14 oz) diced tomatoes, drained

1 cup low-sodium chicken or beef broth

1 cup dried apricots, chopped

1 cup chickpeas, drained and rinsed

1/2 cup almonds, toasted

Salt and pepper to taste

Fresh cilantro or parsley for garnish

1 lemon, cut into wedges for serving

Instructions
 

Searing the Lamb: In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb pieces in batches, searing them until browned on all sides. Once done, transfer the lamb to a plate and set aside.

    Sautéing Aromatics: In the same pot, lower the heat to medium and add the onion. Sauté for 5-7 minutes until it softens. Add the minced garlic and cook for an additional minute until fragrant.

      Spicing It Up: Stir in the cumin, cinnamon, ginger, turmeric, paprika, and cayenne pepper. Cook for another minute, allowing the spices to bloom and release their aromas.

        Building the Stew: Return the browned lamb to the pot. Add the diced tomatoes and broth, stirring to mix well. Bring the mixture to a gentle simmer.

          Adding Fruits and Beans: Add the chopped apricots and chickpeas. Stir everything together, making sure the lamb is submerged in the liquid. Season with salt and pepper to taste.

            Slow Cooking: Cover the pot (or tagine) with a lid. Reduce the heat to low and let it cook for about 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded beautifully.

              Finishing Touches: Once the lamb is fork-tender, stir in the toasted almonds and adjust seasoning if needed. Allow to simmer for another 10 minutes.

                Serving: Serve hot, garnished with fresh cilantro or parsley, and lemon wedges on the side. Pair it with couscous or crusty bread to soak up the rich sauce.

                  Prep Time, Total Time, Servings: 20 minutes | 2 hours 20 minutes | Serves 6-8