Moroccan
⭐ Highly Rated
25 minmedium
MoroccanBrunch
Recipe Story
origins & traditionsThis authentic Moroccan lamb tagine brings the aromatic flavors of North Africa to your brunch table. Succulent pieces of lamb shoulder are braised with a medley of carrots, sweet potatoes, and chickpeas in a richly spiced sauce featuring cumin, cinnamon, ginger, and turmeric. Sweet dried apricots add a delightful contrast to the savory spices, while fresh cilantro and preserved lemon brighten the dish. Traditionally cooked in a conical clay tagine pot, this one-pot wonder can also be prepared in a Dutch oven. The slow cooking process melds all the flavors together, creating a comforting and impressive dish perfect for weekend brunch entertaining or any special occasion. Serve over fluffy couscous or with warm flatbread to soak up the delicious sauce.
Instructions
step by step0/8 done
Pat the lamb pieces dry with paper towels and season generously with salt and pepper. Heat olive oil in the tagine or Dutch oven over medium-high heat. Working in batches, brown the lamb on all sides, about 8-10 minutes total. Remove and set aside.
In the same pot, add the chopped onions and sauté until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the cumin, cinnamon, turmeric, paprika, and cayenne pepper, toasting the spices for 30 seconds. Add the tomato paste and cook for 1 minute, stirring constantly.
Return the browned lamb to the pot. Add the carrots, sweet potatoes, and chickpeas. Pour in enough water or stock to barely cover the ingredients (about 3 cups). Add the bay leaves and bring to a boil.
Reduce heat to low, cover with the tagine lid or Dutch oven lid, and simmer gently for 1.5 hours, stirring occasionally. The lamb should be very tender.
Add the dried apricots and continue cooking for another 15 minutes until they soften and plump up.
Taste and adjust seasoning with salt and pepper. If the sauce is too thin, remove the lid and simmer uncovered for 10 minutes to reduce. If too thick, add a splash of water.
Remove bay leaves. Stir in fresh lemon juice. Garnish with chopped cilantro and toasted almonds if desired. Serve hot over couscous or with warm bread.
Moroccan Lamb and Vegetable Tagine
4.3 (24)
A fragrant Moroccan one-pot tagine featuring tender lamb, seasonal vegetables, dried apricots, and warm spices slow-cooked to perfection. This traditional North African dish is ideal for leisurely brunch gatherings.
medium
2h 25m
6 servings
Ingredients
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Main Protein
- 900 grams lamb, cut into 2-inch chunks
Base
- 3 tablespoons olive-oil
- 2 tablespoons tomato-paste
Aromatics
- 2 pieces onions, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons ginger, freshly grated
Spices
- 2 teaspoons cumin, ground
- 1 teaspoons cinnamon, ground
- 1 teaspoons turmeric, ground
- 1 teaspoons paprika
- 1/4 teaspoons cayenne (optional)
Vegetables
- 3 pieces carrots, peeled and cut into chunks
- 2 pieces sweet-potatoes, peeled and cubed
- 1 1/2 cups chickpeas, cooked or canned, drained
Fruit
- 12 pieces apricot, dried, halved
Herbs
- 2 pieces bay-leaves
Garnish
- 4 tablespoons cilantro, fresh, chopped
Finishing
- 1 pieces lemon, juiced
Seasoning
- 2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For deeper flavor, marinate the lamb overnight in olive oil, lemon juice, garlic, and spices.
•You can substitute beef chuck or chicken thighs for the lamb.
•Add other vegetables like zucchini, eggplant, or bell peppers in the last 30 minutes of cooking.
•For vegetarian version, omit meat and double the chickpeas, adding cauliflower and butternut squash.
•The tagine tastes even better the next day as flavors continue to develop.
•Toast whole spices and grind them yourself for maximum flavor impact.
•If you cannot find a tagine pot, a heavy-bottomed Dutch oven works perfectly.
•For a richer sauce, stir in a tablespoon of honey during the last 15 minutes of cooking.
