⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 90 minutes

Total Time: 105 minutes

🍽 Ingredients

• 1 lb Lamb shoulder, cubed
• 1 15oz can Chickpeas, canned or cooked
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Ground turmeric
• 1/2 tsp Ground cinnamon
• Pinch Saffron threads (optional)
• 1 15oz can Diced tomatoes, canned
• 2 cups Lamb broth
• 5oz Fresh spinach
• 2 tbsp Olive oil
• To taste Salt and pepper
• For garnish Fresh cilantro, chopped

📖 Instructions

1. First things first, let's prep our lamb! Pat the lamb cubes dry with paper towels. Season generously with salt, pepper, cumin, coriander, turmeric, and a good pinch of cinnamon. Remember, don't be shy with the spices! We're going for a flavorful explosion here.
2. Next, heat up about 2 tablespoons of olive oil in your large pot or Dutch oven over medium-high heat. Once hot, add the lamb cubes and brown them nicely on all sides. This is crucial for a deep, rich flavor. Don't overcrowd the pot; work in batches if needed.
3. Once the lamb is nicely browned, remove it from the pot and set aside. Now, we'll add the aromatics. Sauté the onions and garlic until they're softened and fragrant, about 5-7 minutes. Stir in the ginger and sauté for another minute until it releases its pungent aroma. Oh boy, this smells incredible already.
4. Now, it's time for the star of the show—the spices! Add the turmeric, cumin, coriander, cinnamon and a healthy pinch of saffron (if using). Stir them around for about 30 seconds until fragrant, letting those beautiful spices really bloom. Don't burn them, tho!
5. Add the tomatoes and chickpeas to the pot and stir to combine, coating everything with the spices and oil. Now, pour in the lamb broth and bring it to a simmer. Now we're talking!
6. Add the browned lamb back to the pot, making sure everything is submerged in the lovely broth. Reduce heat to low, cover the pot, and let it simmer gently for at least 1.5-2 hours, or until the lamb is beautifully tender. Stir occasionally. The longer it simmers the better it tastes!
7. Now for the grand finale, the spinach! After the 1.5-2 hour simmer, add the fresh spinach to the tagine. Stir gently until it wilts and is fully incorporated. Simmer for another 5-10 minutes allowing the spinach to soften and the flavors to intertwine.
8. Lastly, taste and adjust the seasoning as needed. You might want to add more salt, pepper or a squeeze of lemon juice for brightness. Garnish with fresh cilantro and serve hot with fluffy couscous or crusty bread. And there you have it! A taste of Moroccan heaven!

📝 Notes

• If you don't have lamb broth, you can substitute chicken broth or vegetable broth.
• Feel free to adjust the amount of spices to your preference. For a milder tagine, reduce the amount of spice.
• If using dried chickpeas, soak them overnight and cook them until tender before adding them to the tagine. Dried chickpeas add a better texture but are extra work!
• Serve hot with fluffy couscous or crusty bread for a complete meal!