Moroccan Lamb Tagine - طاجين اللحم و البرقوق - Tajine Marocain d'agneau

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 prunes; 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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens