Moroccan Tagine with Lamb and Apricots
Ingredients:
- 1.5 kg (3.3 lbs) lamb shoulder, cut into large chunks
- 2 tbsp olive oil (30ml)
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ground cumin (8g)
- 1 tbsp ground coriander (8g)
- 1 tbsp ground cinnamon (8g)
- 1⁄2 tsp cayenne pepper (1g)
- 1 tsp ground ginger (4g)
- Salt and freshly ground black pepper to taste
- 500 ml beef stock (2 cups)
- 200g (1 cup) canned tomatoes, chopped
- Zest from 1 orange
- 100g (2⁄3 cup) dried apricots, halved
- 100g (2⁄3 cup) almonds, toasted
- 2 tbsp honey (30g)
- Fresh cilantro and mint leaves for garnish
- Cooked couscous or crusty bread to serve
Instructions:
Step 1: Searing the Lamb
Heat the olive oil in a large tagine dish or Dutch oven over medium-high heat. Season the lamb chunks with salt and pepper. Working in batches, sear the lamb until browned on all sides, ensuring a deep caramelized crust. Remove the lamb from the pan and set aside.
Step 2: Building the Flavor Base
Reduce the heat to medium. In the same dish, add the chopped onions and garlic. Sauté until the onions are translucent, about 5 minutes. Stir in the cumin, coriander, cinnamon, cayenne pepper, and ginger, allowing the spices to toast gently for about 2 minutes, or until fragrant.
Step 3: Simmering the Tagine
Return the lamb to the dish, adding the beef stock, chopped tomatoes, and orange zest. Bring the mixture to a gentle simmer, then cover with a lid and reduce the heat to low. Allow the tagine to cook slowly for about 2 hours, checking occasionally to ensure it is simmering gently.
Step 4: Adding Sweetness
After 2 hours, add the dried apricots, toasted almonds, and honey to the dish. Stir to combine, then cover again and continue to cook for an additional 1 hour, or until the lamb is meltingly tender and the apricots have softened into the sauce.
Step 5: Final Touches
Taste the tagine for seasoning and adjust with more salt or pepper if needed. If the sauce is too thin, increase the heat slightly and simmer uncovered to reduce to the desired consistency. Before serving, sprinkle with fresh cilantro and mint leaves for a burst of color and aroma.
Serving Suggestions
Serve the lamb tagine hot over a bed of fluffy couscous or with warm, crusty bread to soak up the rich sauce. The harmony of spicy, sweet, and savory will transport your senses to a bustling Moroccan bazaar.
Conclusion
Congratulations on creating a Moroccan Tagine, a dish steeped in tradition and flavor. As you’ve discovered, the combination of tender lamb, sweet apricots, and aromatic spices embodies the essence of Moroccan cuisine. This tagine is more than just a meal; it’s an experience deeply rooted in culture and history. Whether shared at a festive gathering or savored in quiet contemplation, this dish is sure to leave a lasting impression. We encourage you to explore further by experimenting with other ingredients like preserved lemons or olives to continue your culinary journey through Morocco.
