How to Make Moroccan Lamb Tagine, Part 1

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat, while beef is often less expensive.

prunes

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots offer a similar sweetness, while raisins are widely available.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lighter, and homemade seasoning can save costs.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide 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 sauté until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add lamb shoulder pieces, browning them on all sides, about 8-10 minutes.

Sprinkle in cumin, coriander, turmeric, and cinnamon stick; stir to coat the meat evenly.

Pour in chicken broth, ensuring meat is mostly submerged; bring to a simmer.

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

Add prunes and continue cooking for an additional 20-30 minutes, allowing flavors to meld.

Toast almonds in a dry skillet over medium heat until golden, about 3-4 minutes.

Remove tagine from heat; stir in chopped cilantro and lemon juice to brighten flavors.

Serve hot, garnished with toasted almonds and additional cilantro.

Cooking Techniques

Spice Level:

Allergens