Moroccan Lamb Tagine with Zucchini / Moroccan Food /Lamb Tagine

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.

Put the tagine on low heat and add some olive oil and chopped red and white onions mixture.

Cover the tagine until the onions get soft.

Add salt to taste, black pepper, ginger, turmeric, and chili powder or cayenne pepper to the lamb.

Mix everything together and marinate for a few hours or overnight for better flavor.

Once the onions are soft, add garlic and mix it in to avoid burning it.

Add diced tomatoes (with skin removed) to the onions and let them soften a bit before adding the meat.

Add the marinated lamb to the tagine and cover it to let it brown on one side.

Flip the meat to brown the other side, covering it again while it cooks.

If needed, add half a cup of water at this point.

When the meat is about 75% done, add the seasonal zucchini on top of the meat.

Sprinkle the same spices (salt, pepper, ginger, turmeric) over the zucchini and add a little water to wash the spices down.

Cover the tagine and let it cook.

In the last five minutes, add oregano to the tagine and let it simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens