Name: Moroccan Lamb Tagine (Mrouzia)
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Water - ½ cup; Paprika - 1 tablespoon; Ras el hanout (Optional) - 1 ½ teaspoons; Ground black pepper - 1 teaspoon; Ground cinnamon - 1 teaspoon; Ground coriander - 1 teaspoon; Ground cloves - ½ teaspoon; Ground nutmeg - ½ teaspoon; Ground cardamom - ½ teaspoon; Cayenne pepper, or more to taste - ¼ teaspoon; Ground turmeric - ¼ teaspoon; Salt to taste - ¼ teaspoon; Red pepper flakes (Optional) - ¼ teaspoon; Lamb shoulder, trimmed and cut into cubes - 3 pounds; Butter - ½ cup; Onions, finely chopped - 2 medium; Shallot, finely chopped - 1; Garlic, finely chopped - 2 cloves; Cinnamon sticks - 2; Chicken stock, or more as needed - 3 cups; Whole blanched almonds - 2 cups; Diced carrots - 1 cup; Chopped dried apricots - 1 cup; Raisins - ½ cup; Pitted, chopped prunes (Optional) - ½ cup; Honey - ⅓ cup; Lemon juice, or more to taste - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Lamb Tagine (Mrouzia)

1. Water - ½ cup

2. Paprika - 1 tablespoon

3. Ras el hanout (Optional) - 1 ½ teaspoons

4. Ground black pepper - 1 teaspoon

5. Ground cinnamon - 1 teaspoon

6. Ground coriander - 1 teaspoon

7. Ground cloves - ½ teaspoon

8. Ground nutmeg - ½ teaspoon

9. Ground cardamom - ½ teaspoon

10. Cayenne pepper, or more to taste - ¼ teaspoon

11. Ground turmeric - ¼ teaspoon

12. Salt to taste - ¼ teaspoon

13. Red pepper flakes (Optional) - ¼ teaspoon

14. Lamb shoulder, trimmed and cut into cubes - 3 pounds

15. Butter - ½ cup

16. Onions, finely chopped - 2 medium

17. Shallot, finely chopped - 1

18. Garlic, finely chopped - 2 cloves

19. Cinnamon sticks - 2

20. Chicken stock, or more as needed - 3 cups

21. Whole blanched almonds - 2 cups

22. Diced carrots - 1 cup

23. Chopped dried apricots - 1 cup

24. Raisins - ½ cup

25. Pitted, chopped prunes (Optional) - ½ cup

26. Honey - ⅓ cup

27. Lemon juice, or more to taste - 1 tablespoon

How to cook deliciously - Moroccan Lamb Tagine (Mrouzia)

1. Stage

Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.

2. Stage

Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.

3. Stage

Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.

4. Stage

Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.