(قدرة) |HOW TO MAKE MOROCCAN LAMB TAGINE WITH ALMONDS AND EGG

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is leaner, and beef chuck is often less expensive.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots provide a lighter flavor, while raisins are more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are budget-friendly.

Heat olive oil in a tagine or heavy pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until softened, about 5 minutes.

Stir in diced carrots and celery; cook for another 3-4 minutes.

Add lamb shoulder pieces; brown on all sides for about 8-10 minutes.

Mix in canned tomatoes, chickpeas, and dried apricots; stir to combine.

Sprinkle in cinnamon, cumin, ginger, paprika, and saffron; mix well.

Pour in enough water to cover the ingredients; bring to a simmer.

Cover the tagine and reduce heat to low; cook for 1.5 to 2 hours until lamb is tender.

Check occasionally, adding more water if necessary to prevent burning.

Once cooked, stir in toasted almonds just before serving.

Serve hot with couscous or bread to soak up the sauce.

Cooking Techniques

Spice Level:

Allergens