Name: Moroccan Spiced Lamb Tagine
Prep time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes; 2 tbsp olive oil; 1 large yellow onion, finely chopped; 4 garlic cloves, minced; 2 tsp ground cumin; 2 tsp ground coriander; 1.5 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground turmeric; 1/2 tsp ground black pepper; 1/4 tsp cayenne pepper; 1 (14-oz) can diced tomatoes, undrained; 1 cup low-sodium chicken broth; 1/2 cup dried apricots, chopped; 1/2 cup golden raisins; 1/4 cup slivered almonds; Salt, to taste; Fresh cilantro or parsley, for garnish (optional)

Moroccan Spiced Lamb Tagine

GrilledGrape7752

This Moroccan Spiced Lamb Tagine is a celebration of warm spices and slow-cooked tenderness. By browning the lamb in small batches and blooming the spices, you build deep, layered flavor reminiscent of authentic Moroccan cuisine. Dried apricots and golden raisins add a gentle sweetness that balances the savory, aromatic sauce, while slivered almonds bring a subtle crunch. This dish delivers high protein from the generous lamb portions and is perfect for cozy gatherings or a special dinner. Each bite transports you to a bustling Moroccan market, with its alluring blend of sweet, savory, and spicy notes.

Ingredients

Instructions

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat until shimmering. Working in batches to avoid overcrowding, add lamb cubes and sear on all sides until browned, 6-8 minutes per batch. Transfer browned lamb to a plate and repeat with remaining lamb, adding more oil as needed.
Reduce heat to medium. Add the chopped onion and sauté until soft and golden, about 5 minutes. Stir in the garlic, cumin, coriander, cinnamon, ginger, turmeric, black pepper, and cayenne. Cook for 1 minute, stirring constantly, until fragrant and spices bloom.
Return the browned lamb and any juices to the pot. Add diced tomatoes (with juice) and chicken broth. Stir to combine, scraping up any browned bits from the bottom. Bring to a simmer.
Cover the pot, reduce heat to low, and simmer gently for 1 hour, stirring occasionally.
Add the dried apricots, raisins, and slivered almonds. Stir, and continue simmering uncovered for 30-40 minutes more, or until the lamb is fork-tender and the sauce has thickened to your liking. Taste and adjust seasoning with salt.
Ladle the tagine into bowls and garnish with fresh cilantro or parsley if desired. Serve hot with your favorite grain or flatbread.