Traditional Moroccan Lamb Tagine | North African Recipe

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.

Cut lamb shoulder into large pieces, leaving some fat for flavor.

Marinate lamb overnight with honey, ginger, ras el hanout, turmeric, cinnamon, butter, olive oil, garlic, saffron, and cumin.

Heat one tablespoon of olive oil in a pan and brown the lamb pieces in batches for 3-4 minutes on each side until caramelized.

Remove browned lamb and add sliced onions to the pan, cooking until softened and caramelized.

Add saffron, lamb stock, and canned tomatoes to the onions, stirring to combine and bringing to a simmer.

Pour the sauce over the lamb in the tagine and place it in the oven at 175 degrees Celsius.

Prepare garnishes by blanching almonds in boiling water for 2 minutes to remove skins and using dried apricots instead of prunes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens