MOROCCAN Lamb Tagine recipe: A Glorified Stew Worthy Of Poetry -Chef Jon Ashton

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.

Start by heating olive oil in a tagine or heavy pot over medium heat.

Add chopped onions and sauté until translucent.

Stir in minced garlic and grated ginger; cook until fragrant.

Add lamb pieces and brown them on all sides.

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

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

Cover and reduce heat to low; cook until lamb is tender.

Add prunes and continue cooking for an additional time to meld flavors.

Toast almonds in a dry skillet until golden.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens