Moroccan Lamb Tagine

Moroccan Lamb Tagine: A Taste of North Africa

This Moroccan Lamb Tagine is a culinary journey to the heart of North Africa. Slow-cooked lamb, infused with the warmth of fragrant spices, the sweetness of dried fruits, and the bright freshness of cilantro, creates a deeply satisfying and unforgettable dish. Perfect for a comforting dinner on a cool evening, this tagine will transport you to the vibrant souks of Marrakech.

Ingredients:

• 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• Pinch of saffron threads
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups lamb or chicken broth
• 1/2 cup dried apricots, halved
• 1/2 cup raisins
• 1/4 cup slivered almonds, toasted
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste
• Cooked couscous, for serving

Instructions:

1. Sear the Lamb: Season the lamb with salt and pepper. Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot, then set aside. This step is crucial for developing deep flavor.
2. Build the Aromatic Base: Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant. Stir in the cumin, coriander, turmeric, cinnamon, saffron, and cayenne pepper (if using). Cook for 30 seconds, until the spices are fragrant and bloom.
3. Combine and Simmer: Return the lamb to the pot. Add the diced tomatoes and broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 2 hours, or until the lamb is very tender and easily shreds with a fork.
4. Add Sweetness: Stir in the dried apricots and raisins. Continue to simmer, uncovered, for 30 minutes, or until the sauce has thickened slightly and the dried fruits have plumped up.
5. Finish and Serve: Stir in half of the chopped fresh cilantro. Taste and adjust seasonings as needed. Garnish with toasted slivered almonds and the remaining cilantro. Serve hot over a bed of fluffy couscous.

Serving Suggestions:

• Couscous: The traditional accompaniment to tagine, couscous absorbs the flavorful sauce beautifully.
• Toasted Almonds: Add a delightful crunch and nutty flavor.
• Fresh Cilantro: Brightens the dish with its fresh, herbaceous notes.
• Warm Pita Bread: Perfect for scooping up the delicious sauce.
• Side Salad: A simple green salad with a lemon vinaigrette provides a refreshing counterpoint to the richness of the tagine.