
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.
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.
Pour in the chicken stock and water, stirring to scrape up any browned bits from the bottom of the pot. Return the lamb and any accumulated juices back into the pot.
Bring the mixture to a gentle simmer, then cover with the lid and transfer to the preheated oven. Bake for 45 minutes.
Remove from the oven and stir in the dried apricots. Replace the lid and return to the oven for another 1 hour, or until the lamb is very tender. Check halfway through; if the sauce has reduced too much, add an extra 1/2 cup of water.
Check that the lamb is fork-tender, then gently stir in the lemon zest. Serve the tagine over a bed of fluffy couscous, garnished with slivered almonds and fresh coriander leaves.
For the best results, use lamb shoulder as it becomes incredibly tender during slow cooking. If you prefer a thicker sauce, you can simmer the tagine uncovered on the stovetop for 5-10 minutes after the lamb is cooked. This dish tastes even better the next day as the flavors continue to develop.





