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Moroccan Spiced Lamb Tagine

This rich, hearty stew combines tender lamb with warm spices, dried fruits, and vegetables, creating a perfect balance of sweet and savory flavors.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 -8

Ingredients
  

  • 2 lbs lamb shoulder cut into 1.5-inch chunks
  • 2 large onions chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 carrots cut into chunks
  • 1 cup dried apricots
  • 1/2 cup golden raisins
  • 1/2 cup whole almonds
  • 4 cups chicken stock
  • 1 can chickpeas drained
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste

Instructions
 

  • Mix all the spices together in a small bowl. Pat the lamb dry and coat it thoroughly with half of the spice mixture.
  • Heat olive oil in a large pot or traditional tagine over medium-high heat. Brown the lamb in batches until golden on all sides (about 3-4 minutes per batch).
  • Lower the heat to medium, add onions to the same pot, and cook until softened (about 5 minutes).
  • Add garlic and remaining spice mixture, cooking until fragrant (about 1 minute).
  • Stir in tomato paste, then return the lamb to the pot. Add stock and bring to a simmer.
  • Cover and cook on low heat for 1.5 hours, or until lamb is nearly tender.
  • Add carrots, apricots, raisins, and chickpeas. Cook for another 30 minutes.
  • Toast almonds in a dry pan until golden, then add to the tagine just before serving.