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Moroccan Lamb Tagine

Moroccan Lamb Tagine

This authentic Moroccan lamb tagine features tender, slow-cooked meat in a sauce rich with warming spices, sweet dried fruits, and savory depth. While it tastes like a culinary masterpiece, the simple preparation and hands-off cooking time make this exotic dish surprisingly approachable.
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Total Time 2 hours 30 minutes
Course Dinner, Main Course
Cuisine Moroccan, North African
Servings 6

Equipment

  • Dutch oven or tagine pot
  • Large skillet

Ingredients
  

For the spice blend

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper (adjust to taste)

For the tagine

  • 2.5 pounds boneless lamb shoulder, trimmed and cut into 1.5-inch cubes
  • 3 tablespoons olive oil, divided
  • 2 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 (14 oz) can diced tomatoes
  • 2 cups chicken or vegetable broth
  • 1/2 cup dried apricots, halved
  • 1/3 cup golden raisins
  • 1/4 cup green olives, pitted
  • 1 preserved lemon, rinsed and finely chopped (or zest of 1 lemon)
  • 2 tablespoons honey
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • 1/4 cup fresh mint, chopped, plus more for garnish
  • 1/4 cup sliced almonds, toasted
  • Salt and freshly ground pepper to taste

Instructions
 

Step 1: Prepare the Lamb and Spices

  • In a small bowl, combine all the spice blend ingredients. Set aside.
  • Pat the lamb cubes dry with paper towels. This ensures better browning.
  • Season the lamb with salt and pepper, then sprinkle with half of the spice blend, tossing to coat evenly.
  • Heat 2 tablespoons of olive oil in a large Dutch oven or tagine pot over medium-high heat.
  • Working in batches to avoid crowding, brown the lamb on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate.

Step 2: Build the Aromatic Base

  • In the same pot, add the remaining tablespoon of oil and reduce heat to medium.
  • Add the sliced onions and cook until soft and translucent, about 5 minutes.
  • Stir in the minced garlic, grated ginger, and remaining spice blend. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
  • Add the tomato paste and cook for another minute, stirring to coat the onions.

Step 3: Bring It All Together

  • Return the browned lamb to the pot along with any accumulated juices.
  • Add the diced tomatoes, broth, cinnamon stick, and bay leaves. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours, or until the meat is becoming tender.
  • After 1.5 hours, add the dried apricots, golden raisins, green olives, and preserved lemon.
  • Continue to simmer, covered, for another 30 minutes until the lamb is meltingly tender and the dried fruits have plumped up.
  • Stir in the honey, chopped cilantro, and mint. Taste and adjust seasonings if needed.
  • Remove the cinnamon stick and bay leaves before serving.

Step 4: Serve with Flair

  • Transfer the tagine to a serving dish (ideally a traditional tagine dish if you have one, but any large shallow bowl works).
  • Sprinkle with toasted almonds, additional fresh cilantro, and mint leaves.
  • Serve hot with couscous, flatbread, or rice to soak up the magnificent sauce.

Notes

  • Lamb choices: Shoulder is traditional and becomes wonderfully tender with slow cooking. Leg of lamb can also work but won't be quite as meltingly tender.
  • No tagine pot? A Dutch oven or any heavy-bottomed pot with a tight-fitting lid works perfectly.
  • Make ahead magic: Like many stews, this tastes even better the next day as the flavors have time to meld. Make it up to 2 days ahead and reheat gently before serving.
  • Preserved lemons add authentic Moroccan flavor. Find them at specialty stores or online, or substitute lemon zest in a pinch.
  • Spice adjustments: The beauty of Moroccan cuisine is its balance of sweet and savory. Feel free to adjust the spice blend to your taste, but try to maintain that harmony.