A simple MOUTH-WATERING and AROMATIC Moroccan LAMB TAGINE | Perfect dinner for the END of the year

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.

In a large bowl, combine lamb and salt. Let sit at room temperature for at least 1 hour or up to 24 hours in the refrigerator.

Combine coriander powder, cumin powder, nutmeg, cayenne pepper, ground cloves, cinnamon powder, turmeric, and salt with some water.

In a small pot, bring 1 cup stock to a boil. Remove from heat, add dry apricots. Soften them for 3-5 minutes and then take out in a bowl.

Dissolve saffron in 2 tbsp hot water.

In a thick skillet or Dutch oven, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, and cook until well browned on all sides, about 7-8 minutes. Transfer pieces to Tagine as they brown.

In the same oil, soften the onions. Cover with lid, so that onions sweat and pick caramelized color and flavor from the bits of lamb.

When they turn golden brown, add ground ginger and garlic, cinnamon stick, and cloves. Add tomato paste, 1 cup chicken stock, and saffron water.

When the sauce starts boiling, pour over seared lamb pieces in the tagine. Heat about 3/4 cup water or broth in the same pan and add it to lamb.

Put some parsley sprigs on top, cover, and cook lamb on medium heat.

While the lamb is cooking, prepare almond garnish. Drop whole almonds in boiling water for 2 minutes. After 2 minutes, cool them down in chilled water. Rub the almonds between your fingers to get the skin off.

After about 50 minutes, add the slightly softened apricots and squash pieces. Stir in honey (if using). Put the lid on and place tagine on a preheated tawa or griddle. Cook on low until lamb pieces are succulent and squash is tender.

Meanwhile, sauté blanched almonds in a tbsp of oil until they attain golden brown color. Once Tagine is ready, add the almonds and serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens