A Tagine is a slow-cooked stew named after the distinct earthenware pot it’s cooked in. This version, rich with warming spices, sweet fruit, and savory lamb, is a staple of Moroccan cuisine, offering a complex blend of sweet and savory flavors.
Ingredients
| Component | Quantity | Notes |
| Lamb Shoulder or Leg | 2 lbs (about 1 kg) | Cut into 1.5-inch cubes. |
| Dried Apricots | 1 cup | Halved. |
| Blanched Almonds | 1/2 cup | Toasted for garnish. |
| Yellow Onion | 1 large | Finely chopped. |
| Garlic Cloves | 4 | Minced. |
| Ginger | 2 tsp | Grated fresh. |
| Cumin Powder | 1 tbsp | |
| Coriander Powder | 1 tbsp | |
| Turmeric Powder | 1 tsp | |
| Cinnamon | 1/2 tsp | Ground. |
| Chicken or Lamb Broth | 2 cups | Warm. |
| Honey | 2 tbsp | To enhance sweetness. |
| Olive Oil | 2 tbsp | |
| Fresh Cilantro | For serving. | |
| Couscous | For serving. |
Instructions
- Brown the Lamb: Heat the olive oil in a tagine pot or a Dutch oven over medium-high heat. Season the lamb with salt and pepper and sear it in batches until browned on all sides. Remove the lamb and set aside.
- Sautรฉ Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the garlic, fresh ginger, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until fragrant.
- Braise: Return the lamb to the pot. Stir in the broth, dried apricots, and honey. Bring to a gentle simmer.
- Slow Cook: Cover the pot tightly. If using a tagine, cook over low heat for 2-3 hours. If using a Dutch oven, transfer to a preheated oven at 325ยฐF (160ยฐC) for 2-3 hours, or until the lamb is fall-apart tender.
- Finish and Serve: Stir well. Serve the tagine hot over fluffy couscous, garnished with toasted almonds and fresh cilantro.
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