Moroccan Lamb Tagine
Prep Time
25 min
Cook Time
120 min
Total Time
145 min
Servings
6
Difficulty
Moderate
About the Author
Ahmed Al-Rashid
Lebanese-American chef and spice merchant. I run a family spice business and love teaching others about Middle Eastern and Mediterranean flavors.
Instructions
1
Season lamb chunks generously with salt and pepper. Heat olive oil in a tagine or Dutch oven. Brown lamb in batches and set aside.
2
In the same pot, cook onions until soft and golden, about 10 minutes. Add garlic and ginger, cook 2 more minutes.
3
Add cinnamon, cumin, coriander, turmeric, and saffron. Stir for 1 minute until fragrant.
4
Return lamb to pot. Add tomatoes, chicken broth, honey, and apricots. Stir to combine.
5
Cover and cook in a 325F oven for 2 hours, or simmer on stovetop on low heat, until lamb is very tender.
6
Uncover for the last 30 minutes to reduce the sauce slightly.
7
Garnish with toasted almonds and fresh cilantro. Serve over fluffy couscous.
Ingredients
Tags
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