Experience the rich and exotic flavors of Moroccan cuisine with our authentic lamb tagine recipe. This tantalizing dish combines tender lamb chunks with a fragrant blend of Moroccan spices, tomatoes, dried apricots, and green olives. The result is a deliciously savory and sweet tagine that will transport your taste buds to the heart of Morocco. Serve it with fluffy couscous or aromatic rice for a satisfying and memorable meal that your family and friends will love.
Follow our step-by-step instructions to create this mouthwatering Moroccan lamb tagine. From browning the lamb to simmering it in a delightful medley of spices, we'll guide you through the entire cooking process. The recipe also includes a list of ingredients, allowing you to gather everything you need before you start. You'll love how easy and rewarding it is to prepare this traditional Moroccan dish in your own kitchen.
- 2 pounds lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 pck Bailan Ras el Hanout
- 1 large onion, finely chopped
- 1/4 teaspoon cayenne pepper (optional, for spiciness)
- 1 can (14 ounces) diced tomatoes
- 1 cup chicken or vegetable broth
- 1 cup dried apricots, halved
- 1 cup pitted green olives
- 1 preserved lemon, rinsed and chopped (optional)
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Cooked couscous or rice (for serving)
In a large, heavy-bottomed pot or a tagine, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set it aside.
In the same pot, add the chopped onion and garlic. Sauté until they become soft and translucent.
Add the cumin, coriander, turmeric, cinnamon, paprika, ginger, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices. Cook for another minute to release the flavors.
Return the lamb to the pot and add the diced tomatoes with their juice. Pour in the chicken or vegetable broth to cover the meat. Season with salt and pepper to taste. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors are well developed. You can also transfer the pot to a preheated oven and cook at 325°F (165°C) for the same amount of time.
Once the lamb is tender, add the dried apricots, green olives, and preserved lemon (if using) to the pot. Stir gently to combine all the ingredients.
Cover the pot again and let it simmer for an additional 15-20 minutes, until the apricots are softened and the flavors have melded together.
Taste and adjust the seasoning if needed. Sprinkle with fresh cilantro or parsley before serving.
Serve the Moroccan Lamb Tagine hot with couscous or rice. Enjoy!
Note: Traditional Moroccan tagines are often cooked in a special earthenware pot called a tagine. If you have one, you can certainly use it for this recipe. However, a regular heavy-bottomed pot or Dutch oven will work just fine.