Moroccan Lamb Tagine

Moroccan Lamb Tagine

Hearty and flavoursome, this Moroccan stew recipe combines the goodness of tender lamb, aromatic spices, sweet apricots and vegetables — gently simmered over two hours. Don’t fret if you don’t have a tagine/tajine – this dish can also be prepared in a dutch oven or casserole!

What you’ll need

  • 2 tsp ground black pepper
  • 2 tbsp paprika
  • 1 tbsp ground tumeric
  • 1 tbsp ground cinnamon
  • 2 tbsp ground ginger
  • 1 kg lamb shoulder, cut into 2-inch chunks
  • 2 large onions, thinly sliced
  • 1 carrot, cut in chunks
  • 4 tbsps olive oil
  • 3 cloves garlic, crushed
  • 600ml lamb, chicken or vegetable stock
  • 200g tinned chopped tomatoes with juice
  • 100g dried apricots, halved
  • 60g sliced almonds
  • 1 tsp saffron
  • 1 small bunch of coriander, roughly chopped
  • 1 small bunch of flat leaf parsley, roughly chopped

How to make it

  1. Place black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
  2. Place the lamb in a ziplock bag and toss together with the spice mix. Marinate overnight or at least 6 hours in the fridge.
  3. Heat olive oil. Add the sliced onions and carrots and cook over a gentle heat for 20 minutes so that the onions are soft but not coloured.
  4. Add lamb and lightly brown. Add garlic. saute together for 3 minutes.
  5. Add the chopped tomatoes, apricots, flaked almonds, saffron, and stock. Bring to the boil, cover with lid, and cook on low heat for 2 hours or until the meat is soft and tender.
  6. Sprinkle over chopped herbs and serve.

Notes:

  • If you don’t have a tagine, this dish can also be made in a casserole or dutch oven.
  • In addition to the above spices, you can try adding ground coriander, cayenne pepper, ground cardamom and cumin too.
  • In addition to apricots, you can also include other dried fruits such as raisins and prunes.
  • This dish goes lovely with the batbout – a moroccan pita bread, as well as a zesty Moroccan salad.