Slow-Cooked Moroccan Lamb Tagine with Apricots

Name: Slow-Cooked Moroccan Lamb Tagine with Apricots
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 5
Ingredients: 1.6 kg boneless lamb shoulder, trimmed of fat and cubed; 2 brown onions, finely chopped; 3 clove garlic cloves, minced; 1 cup dried apricots, halved; 2.5 cup chicken stock; 250 ml water; 3 tbsp canola oil; 1.5 tbsp tomato paste; 2 tsp fresh ginger, grated; 2 cinnamon sticks; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp ground cardamom; 2 tsp turmeric powder; 1.5 tsp fennel powder; 1 tsp cayenne pepper; 0.25 tsp ground cloves; 0.25 tsp ground ginger; 1 tsp cooking/kosher salt; 0.5 tsp black pepper; 2 tsp lemon zest; 0.5 cup slivered almonds, toasted; 0.5 cup fresh coriander leaves, roughly chopped; 1.5 cup couscous, for serving

Experience the rich, aromatic flavors of Morocco with this melt-in-your-mouth lamb tagine. Slow-cooked with a blend of warm spices and sweet dried apricots, this one-pot wonder is the ultimate comfort food for any gathering.

Servings5 Portions

Prep Time15 Mins

Cook Time120 Mins

Difficulty

Intermediate

Ingredients

boneless lamb shoulder, trimmed of fat and cubed
1.6 kg
brown onions, finely chopped
2
garlic cloves, minced
3 clove
dried apricots, halved
1 cup
chicken stock
2.5 cup
water
250 ml
canola oil
3 tbsp
tomato paste
1.5 tbsp
fresh ginger, grated
2 tsp
cinnamon sticks
2
ground coriander
1 tbsp
ground cumin
1 tbsp
ground cardamom
2 tsp
turmeric powder
2 tsp
fennel powder
1.5 tsp
cayenne pepper
1 tsp
ground cloves
0.3 tsp
ground ginger
0.3 tsp
cooking/kosher salt
1 tsp
black pepper
0.5 tsp
lemon zest
2 tsp
slivered almonds, toasted
0.5 cup
fresh coriander leaves, roughly chopped
0.5 cup
couscous, for serving
1.5 cup

Step-by-Step Instructions

Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.

In a small bowl, prepare the spice mix by combining the ground coriander, cumin, cardamom, turmeric, fennel powder, cayenne pepper, ground cloves, and ground ginger. Set aside.

Season the lamb chunks generously with salt and black pepper. In a large oven-proof Dutch oven or heavy-based pot with a lid, heat the canola oil over high heat. Brown the lamb in three batches to avoid crowding the pan, turning frequently until colored on all sides (about 3 minutes per batch). Remove the lamb to a bowl and set aside.

Reduce the heat to medium-high. Add the chopped onions and garlic to the pot and cook for 3 minutes until softened. Stir in the tomato paste, grated fresh ginger, cinnamon sticks, and the prepared spice mix. Cook for 90 seconds, stirring constantly until fragrant.