Name: Moroccan Lamb Tagine
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 4 lb. boneless lamb roast, cut into 1" pieces -; Kosher salt -; 3 c. low-sodium chicken broth -; 1 c. dried apricots -; 3 tbsp. extra-virgin olive oil -; 1 medium onion, chopped -; 4 cloves garlic, sliced -; 2 tsp. freshly minced ginger -; 2 tbsp. tomato paste -; 1 cinnamon stick -; small pinch of saffron -; 1/2 tsp. ground turmeric -; 1/2 tsp. ground coriander -; 1/4 tsp. ground cardamom -; 1/4 tsp. ground nutmeg -; 1/4 tsp. ground cloves -; Freshly ground black pepper -; 1/4 c. freshly chopped cilantro, plus more for garnish -; 1/2 c. toasted almond slivers -; Torn mint leaves, for serving -; Cooked couscous, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Lamb Tagine

1. 4 lb. boneless lamb roast, cut into 1" pieces -

2. Kosher salt -

3. 3 c. low-sodium chicken broth -

4. 1 c. dried apricots -

5. 3 tbsp. extra-virgin olive oil -

6. 1 medium onion, chopped -

7. 4 cloves garlic, sliced -

8. 2 tsp. freshly minced ginger -

9. 2 tbsp. tomato paste -

10. 1 cinnamon stick -

11. small pinch of saffron -

12. 1/2 tsp. ground turmeric -

13. 1/2 tsp. ground coriander -

14. 1/4 tsp. ground cardamom -

15. 1/4 tsp. ground nutmeg -

16. 1/4 tsp. ground cloves -

17. Freshly ground black pepper -

18. 1/4 c. freshly chopped cilantro, plus more for garnish -

19. 1/2 c. toasted almond slivers -

20. Torn mint leaves, for serving -

21. Cooked couscous, for serving -

How to cook deliciously - Moroccan Lamb Tagine

1. Stage

In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.

2. Stage

In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes.

3. Stage

In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.

4. Stage

Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.

5. Stage

Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours.

6. Stage

Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.