⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 90 minutes

Total Time: 105 minutes

🍽 Ingredients

• 1 lb Lamb shoulder, cut into 2-inch cubes
• 1 cup Dried apricots, chopped
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Vegetable oil
• 1 cup Chicken broth
• 1 tablespoon Tomato paste
• 1/2 cup Water
• 1 teaspoon Ground cumin
• 1/2 teaspoon Ground turmeric
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Ground ginger
• a pinch Saffron threads
• to taste Salt
• to taste Black pepper
• 1/4 cup Fresh cilantro, chopped

📖 Instructions

1. First, prep your aromatics! Finely chop the onion, garlic, and ginger. Roughly chop the apricots and cilantro.
2. Next, brown the lamb. Season the lamb generously with salt, pepper, cumin, turmeric, and cinnamon. Heat the oil in your tagine or Dutch oven over medium-high heat. Add the lamb in batches, ensuring not to overcrowd the pot, and sear it until it's nicely browned on all sides. Remove the lamb from the pot and set it aside.
3. Now, it's time for the fragrant base. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant. Stir in the ground spices (cumin, turmeric, cinnamon, ginger, and saffron) and cook for 30 seconds, stirring constantly to toast the spices and avoid burning them. This step is super important for building flavor!
4. Add the liquids and apricots. Pour in the broth, tomato paste, and water. Bring to a simmer, then stir in the chopped apricots.
5. Return the lamb to the pot. Nestle the browned lamb back into the sauce. Make sure the lamb is mostly submerged in the liquid. It's okay if some pieces peek out.
6. Slow cook to perfection. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for at least 1.5-2 hours, or until the lamb is incredibly tender and easily falls apart. The longer it simmers, the more amazing the flavor will be, trust me!
7. Finish it off! Once the lamb is cooked through, stir in the chopped cilantro. Taste and adjust seasoning as needed. Maybe add a squeeze of lemon juice for extra brightness? It's all about your preference!
8. Serve and enjoy! Serve your Moroccan lamb tagine hot with couscous or crusty bread. Garnish with extra cilantro or toasted slivered almonds, if desired. I know you'll love this; the aromas alone will transport you to a bustling Moroccan souk!

📝 Notes

• For a richer flavor, marinate the lamb overnight in the spices and a little oil.
• If you don't have saffron, you can omit it or use a substitute like turmeric for color.
• Adjust the amount of spices to your taste preferences.
• Serve with couscous, rice, or crusty bread for dipping.