Moroccan Lamb Tagine
Transport yourself to Morocco with this aromatic lamb tagine, featuring tender lamb, sweet dried fruit, and warm spices. A comforting and flavorful North African stew.
Moroccan Lamb Tagine
Transport yourself to Morocco with this aromatic lamb tagine, featuring tender lamb, sweet dried fruit, and warm spices. A comforting and flavorful North African stew.
Key move
Bloom the spices in olive oil before adding the lamb to develop a deep, complex flavor base.
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The Setup
- Dutch Oven6-quart
- Knife
- Cutting Board
The Mise en Place
5 of 18Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/3)
Lamb is tough after simmering for 2 hours.
Continue simmering for another 30-60 minutes, or until lamb is very tender.
Tagine is too sweet.
Add a squeeze of lemon juice to balance the sweetness.
Chef's Notes
Sear lamb in batches to ensure a good brown crust, which adds depth of flavor.
Tagine flavors deepen overnight. Make it a day ahead and reheat gently.
Serve with fluffy couscous or crusty bread to soak up the rich sauce.
Garnish with fresh cilantro and toasted slivered almonds for texture and color.
The Method
HEAT
In a large, heavy-bottomed pot or Dutch oven, heat olive oil (¼ cups) over medium-high heat.
Oil is shimmering and hot
BLOOM
Add cumin (2 tsp), coriander (2 tsp), cinnamon (1 tsp), and turmeric (½ tsp) to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
Burn risk: Spices scorch fast. Keep heat moderate and stir; once fragrant, add liquid or aromatics.
Spices are fragrant
BROWN
Add lamb to the pot and brown on all sides. Work in batches if necessary to avoid overcrowding the pot.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Lamb is browned on all sides
REMOVE
Remove lamb from the pot and set aside.
Lamb removed from pot
ADD
Add onion (2 medium) to the pot and cook until softened, about 5 minutes.
Onions are softened and translucent
ADD
Add garlic (4 cloves) and ginger (1 tbsp) to the pot and cook until fragrant, about 1 minute.
Garlic and ginger are fragrant
RETURN
Return lamb to the pot.
Lamb returned to pot
POUR
Pour in chicken broth (4 cups), add saffron threads (¼ tsp), dried apricots (1 cup), and raisins (½ cups). Bring to a simmer.
Liquid is simmering
COVER
Cover the pot and reduce heat to low. Simmer for 2 hours, or until lamb is very tender.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Lamb is very tender
STIR
Stir in honey (1 tbsp), salt (1 tsp), and pepper. Taste and adjust seasoning as needed.
Seasoning adjusted to taste
SERVE
Serve hot, garnished with fresh cilantro (¼ cups) and toasted almonds (¼ cups).
Dish is served and garnished
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