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Moroccan lamb tagine served in a traditional clay tagine pot with couscous, garnished with fresh cilantro, slivered almonds, and golden raisins on a rustic wooden table

Moroccan Lamb Tagine

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Prep Time 25 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours
Servings 6 servings
Calories 520 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid
  • Tongs
  • Wooden spoon
  • Sharp chef's knife
  • Cutting board
  • Small bowl (for blooming saffron)

Ingredients
  

For the Lamb

  • 3 lbs bone-in lamb shoulder cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt plus more to taste
  • 0.5 teaspoon black pepper freshly ground

Aromatics & Spices

  • 2 large yellow onions thinly sliced
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2.5 tablespoons ras el hanout
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon cayenne pepper optional, for heat
  • 1 pinch saffron threads bloomed in 2 tablespoons warm water

Sauce & Braising Liquid

  • 1 can (14oz) crushed tomatoes
  • 2 cups chicken or lamb stock low sodium
  • 1 tablespoon tomato paste
  • 1 tablespoon honey
  • 1 cup dried apricots halved
  • 1 whole preserved lemon rind only, rinsed and finely chopped
  • 1 can (15oz) chickpeas drained and rinsed

To Serve & Garnish

  • 2 cups couscous prepared according to package directions
  • 0.25 cup fresh cilantro roughly chopped
  • 0.25 cup fresh mint leaves
  • 0.25 cup toasted slivered almonds
  • 2 tablespoons pomegranate seeds optional

Instructions
 

Brown the Lamb

  • Pat the lamb pieces completely dry with paper towels. Season generously on all sides with salt and black pepper.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering and just beginning to smoke.
  • Working in batches — do not crowd the pan — sear the lamb pieces for 3 to 4 minutes per side until a deep mahogany crust forms on all surfaces. Transfer seared lamb to a plate and repeat with remaining pieces. Set aside.

Build the Aromatic Base

  • Reduce heat to medium. Add the sliced onions to the same pot with the lamb drippings. Cook, stirring occasionally, for 10 to 12 minutes until deeply golden and very soft. Season lightly with salt.
  • Add the garlic and fresh ginger. Stir and cook for 1 minute until fragrant.
  • Add the ras el hanout, cumin, cinnamon, turmeric, and cayenne (if using) directly to the onion mixture. Stir constantly for 60 to 90 seconds to bloom the spices in the oil. The mixture should be very fragrant and deepen slightly in color.
  • Stir in the tomato paste and cook for an additional 1 minute.

Braise the Tagine

  • Add the crushed tomatoes, chicken or lamb stock, honey, and bloomed saffron with its soaking water to the pot. Stir to combine and scrape up any browned bits from the bottom of the pot.
  • Return the seared lamb and any accumulated juices back to the pot. Nestle the lamb pieces into the liquid — they should be mostly submerged.
  • Add the dried apricots and chopped preserved lemon rind. Stir gently to distribute.
  • Bring the liquid to a gentle simmer, then reduce heat to low. Cover tightly with a lid and braise for 1 hour and 45 minutes to 2 hours, checking occasionally and turning the lamb once halfway through, until the lamb is completely fall-apart tender and the sauce has thickened and deepened in color.
  • In the last 20 minutes of cooking, add the drained chickpeas. Stir gently, replace the lid, and continue cooking.

Finish and Serve

  • Taste the sauce and adjust seasoning with salt, pepper, or an extra drizzle of honey if needed.
  • Serve the tagine over generous portions of fluffy prepared couscous.
  • Garnish with fresh cilantro, mint leaves, toasted slivered almonds, and pomegranate seeds if using. Serve immediately with warm flatbread alongside.

Notes

Make Ahead: This tagine is exceptional made 1 day ahead. Cool completely, refrigerate overnight, skim fat from the surface, and reheat gently over low heat with a splash of stock.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Spice Blend: If you cannot find ras el hanout, combine 1 teaspoon each of ground cumin, coriander, and ginger with 0.5 teaspoon each of cinnamon, turmeric, and black pepper as a substitute.
Preserved Lemon: Use only the rind, not the pulp. Rinse the rind well under cold water before chopping to remove excess salt.
Dutch Oven vs. Tagine: A traditional clay tagine creates authentic steam circulation, but a heavy Dutch oven produces virtually identical results for the home cook.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 38gFat: 22gSodium: 720mgFiber: 7gSugar: 18g
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