Moroccan Lamb Tagine

Transport your taste buds to the vibrant streets of North Africa with this Moroccan Lamb Tagine, a rich and aromatic stew bursting with exotic spices and sweet-savory flavors. Tender chunks of lamb are slow-simmered with cinnamon, cumin, and ginger, then paired with plump dried apricots, raisins, and a touch of honey for a tantalizing balance of flavors. Toasted slivered almonds add a delightful crunch, while fresh cilantro and parsley provide a bright, herby finish. Perfectly suited for a cozy dinner, this crowd-pleasing dish is best served over fluffy couscous or with warm crusty bread to soak up the luscious sauce. Whether you're new to Moroccan cuisine or a seasoned fan, this tagine delivers an unforgettable culinary journey that’s both comforting and adventurous.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 0.5 tsp ground ginger
• 1 tsp paprika
• 0.5 tsp turmeric
• 1 tsp coriander seeds, lightly crushed
• 2 cups chicken or beef stock
• 1 cup canned diced tomatoes
• 2 tbsp honey
• 0.5 cup dried apricots, chopped
• 0.5 cup raisins
• 0.25 cup slivered almonds, toasted
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or a tagine over medium-high heat. Add the lamb cubes and brown them on all sides in batches, about 2-3 minutes per side. Remove the lamb and set aside.

Step 2

Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute, stirring frequently.

Step 3

Stir in the ground cinnamon, cumin, ginger, paprika, turmeric, and crushed coriander seeds. Toast the spices for 1-2 minutes to release their aroma.

Step 4

Return the browned lamb to the pot. Pour in the chicken or beef stock and diced tomatoes. Stir to combine and bring to a gentle simmer.

Step 5

Stir in the honey, dried apricots, and raisins. Cover the pot with a lid and reduce the heat to low. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 6

Season the tagine with salt and black pepper to taste. Sprinkle the toasted slivered almonds, fresh cilantro, and parsley over the finished dish.

Step 7

Serve the Moroccan lamb tagine hot, accompanied by warm couscous or crusty bread for soaking up the flavorful sauce.

Nutrition Facts

Serving size	1811.6 grams (1811.6g)

Amount per serving	% Daily Value*
Calories	2930

Total Fat 189.40g	243%
Saturated Fat 62.00g	310%
Polyunsaturated Fat 4.80g
Cholesterol 515mg	172%
Sodium 4916mg	214%
Total Carbohydrate 190.20g	69%
Dietary Fiber 23.60g	84%
Total Sugars 146.90g
Protein 142.00g	284%

Vitamin D 0IU	0%
Calcium 448mg	34%
Iron 21mg	115%
Potassium 4280mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 18.7%

Carbs: 25.1%