Introduction
Let me introduce you to one of the most aromatic and flavor-packed dishes you’ll ever make: Moroccan Spiced Lamb Tagine. This hearty, warming dish combines tender lamb with a beautiful blend of spices, dried fruits, and vegetables, all slowly cooked to perfection. What I love most about this tagine is how it fills your home with the most incredible aromas while cooking, and the way the lamb becomes so tender it practically melts in your mouth. Whether you’re new to Moroccan cuisine or a seasoned cook, this recipe strikes the perfect balance between authentic flavors and achievable techniques.
Ingredients
- 2 lbs lamb shoulder, cut into 1.5-inch chunks
- 2 large onions, chopped
- 4 carrots, cut into chunks
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dried apricots
- ½ cup golden raisins
- ½ cup blanched almonds
- 2 cups chicken stock
- 1 (14 oz) can diced tomatoes
- 2 tablespoons honey
- Spice Mix:
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon cinnamon
– 1 teaspoon paprika
– ½ teaspoon turmeric
– ¼ teaspoon cayenne pepper
– Salt and black pepper to taste
Instructions
- Mix all the spices together in a bowl. Pat the lamb dry with paper towels and coat it thoroughly with the spice mixture.
- Heat olive oil in a large pot or tagine over medium-high heat. Brown the lamb in batches until golden on all sides (about 3-4 minutes per batch). Remove and set aside.
- In the same pot, lower the heat and sauté the onions until softened (about 5 minutes). Add the garlic and cook for another minute.
- Return the lamb to the pot. Add tomato paste, diced tomatoes, and chicken stock. Bring to a simmer, then reduce heat to low.
- Cover and cook for 1½ hours, stirring occasionally.
- Add the carrots and cook for another 30 minutes.
- Stir in the apricots, raisins, and honey. Cook for a final 30 minutes until the lamb is very tender.
- Toast the almonds in a dry pan until golden, then sprinkle over the tagine before serving.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 2½ hours
Total Time: 3 hours
Servings: 6-8 people
Recipe Notes
Here are some helpful tips to make your Moroccan Spiced Lamb Tagine perfect:
- If you can’t find lamb shoulder, lamb leg will work just as well. Just avoid lean cuts as they won’t become as tender.
- Don’t rush the browning process – it’s crucial for developing deep flavor.
- The tagine should barely simmer, not boil. Keep the heat low and steady.
- If the sauce becomes too thick during cooking, add a little more stock or water.
- This dish actually tastes better the next day, so consider making it in advance.
- Serve over couscous or rice to soak up the delicious sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Moroccan Spiced Lamb Tagine
This hearty, warming dish combines tender lamb with a beautiful blend of spices, dried fruits, and vegetables, all slowly cooked to perfection.
Ingredients
- 2 lbs lamb shoulder cut into 1.5-inch chunks
- 2 large onions chopped
- 4 carrots cut into chunks
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup dried apricots
- ½ cup golden raisins
- ½ cup blanched almonds
- 2 cups chicken stock
- 1 14 oz can diced tomatoes
- 2 tablespoons honey
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Mix all the spices together in a bowl. Pat the lamb dry with paper towels and coat it thoroughly with the spice mixture.
- Heat olive oil in a large pot or tagine over medium-high heat. Brown the lamb in batches until golden on all sides (about 3-4 minutes per batch). Remove and set aside.
- In the same pot, lower the heat and sauté the onions until softened (about 5 minutes). Add the garlic and cook for another minute.
- Return the lamb to the pot. Add tomato paste, diced tomatoes, and chicken stock. Bring to a simmer, then reduce heat to low.
- Cover and cook for 1½ hours, stirring occasionally.
- Add the carrots and cook for another 30 minutes.
- Stir in the apricots, raisins, and honey. Cook for a final 30 minutes until the lamb is very tender.
- Toast the almonds in a dry pan until golden, then sprinkle over the tagine before serving.
