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Per serving
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- 1
Mix the spice blend
Preheat the oven to 350F. In a small bowl, stir together the ground coriander, cumin, cardamom, turmeric, fennel, cayenne, cloves, ground ginger, and 1/2 tsp of the kosher salt. This is your ras el hanout.
- 2
Brown the lamb
Cut the lamb shoulder into 1.5-inch cubes and toss with 1 tsp kosher salt and the black pepper. Heat the canola oil in a large oven-proof Dutch oven over high heat. Brown the lamb in 3 batches, turning to color all sides, about 3 minutes per batch. Don't crowd the pot or it will steam instead of sear. Remove the browned lamb to a bowl.
- 3
Build the base
Lower the heat to medium-high. Add the diced onions and minced garlic and cook 3 minutes until softened. Stir in the tomato paste, grated fresh ginger, cinnamon sticks, and the spice blend. Cook 90 seconds, stirring constantly, to toast the spices and cook out the raw tomato paste.
- 4
Braise
Add the chicken stock and water, stir to combine, and return the lamb (and any juices) to the pot. Bring to a simmer, cover with the lid, and transfer to the oven for 45 minutes.
- 5
Add the apricots
Stir in the whole dried apricots, cover again, and return to the oven for another 1 hour, until the lamb is fork-tender. Check halfway through and add a splash of water if the sauce is reducing too far. It should finish thick and glossy.
- 6
Finish and serve
Gently stir the zest of 1 lemon into the tagine. Serve over couscous, topped with the toasted slivered almonds and chopped cilantro.
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Moroccan Lamb Tagine with Apricots
Created by: SundayPrepCo
Ingredients
- 2 lb boneless lamb shoulder
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp canola oil
- 3 garlic cloves
- 2 yellow onions
- 1 1/2 tbsp tomato paste
- 2 tsp fresh ginger
- 2 cinnamon sticks
- 2 1/2 cup chicken stock
- 1/2 cup water
- 1 cup dried apricots
- 1 lemon
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground cardamom
- 2 tsp ground turmeric
- 1 1/2 tsp ground fennel
- 1 tsp cayenne pepper
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup slivered almonds
- 1/2 cup fresh cilantro
- 2 cup couscous
Instructions
- Mix the spice blendPreheat the oven to 350F. In a small bowl, stir together the ground coriander, cumin, cardamom, turmeric, fennel, cayenne, cloves, ground ginger, and 1/2 tsp of the kosher salt. This is your ras el hanout.
- Brown the lambCut the lamb shoulder into 1.5-inch cubes and toss with 1 tsp kosher salt and the black pepper. Heat the canola oil in a large oven-proof Dutch oven over high heat. Brown the lamb in 3 batches, turning to color all sides, about 3 minutes per batch. Don't crowd the pot or it will steam instead of sear. Remove the browned lamb to a bowl.
- Build the baseLower the heat to medium-high. Add the diced onions and minced garlic and cook 3 minutes until softened. Stir in the tomato paste, grated fresh ginger, cinnamon sticks, and the spice blend. Cook 90 seconds, stirring constantly, to toast the spices and cook out the raw tomato paste.
- BraiseAdd the chicken stock and water, stir to combine, and return the lamb (and any juices) to the pot. Bring to a simmer, cover with the lid, and transfer to the oven for 45 minutes.
- Add the apricotsStir in the whole dried apricots, cover again, and return to the oven for another 1 hour, until the lamb is fork-tender. Check halfway through and add a splash of water if the sauce is reducing too far. It should finish thick and glossy.
- Finish and serveGently stir the zest of 1 lemon into the tagine. Serve over couscous, topped with the toasted slivered almonds and chopped cilantro.