How to Make Moroccan Lamb Tagine, Part 2

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.

Simmer the lamb for an hour and a half until done.

Add a good spoonful of raisins and blanched whole almonds to the pot.

Add about a half spoonful of honey and stir.

Cover and cook for another 20 to 30 minutes.

Add a cinnamon stick and powdered cinnamon to the pot.

Lower the heat to a low simmer and cover for 30 minutes.

After 30 minutes, check the meat for tenderness and taste the sauce.

Remove the cover and simmer for an additional 15 minutes to thicken the sauce.

Plate the tagine on a traditional couscous platter with fluffy couscous in the center.

Garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens