Moroccan Lamb Tagine
Tagine is an iconic dish of North African cuisine, named after the traditional earthenware pot used to prepare it. This slow-cooked stew of lamb, vegetables, and rich spices allows all the flavors to meld perfectly. Traditionally served with couscous, tagine is an ideal choice for festive occasions or family gatherings. The unique combination of sweet and savory flavors makes this dish truly special.
Ingredients for this recipe
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Preparation Steps
1
Heat the olive oil in a tagine pot or a heavy-bottomed pot over medium heat. Season the lamb with salt and pepper. Sear the lamb on all sides until golden brown. Remove the lamb from the pot and set aside.
2
Add the chopped onions and garlic to the hot pot and sauté for 2-3 minutes, until softened and fragrant.
3
Add the cinnamon stick, ground ginger, turmeric, and cumin. Stir and cook for another minute, until the spices are fragrant.
4
Return the lamb to the pot, then add the canned diced tomatoes and water. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes.
5
Add the sliced carrots, dried apricots, and chickpeas. Continue to cook on low heat for 40-50 minutes, or until the lamb is very tender.
6
Meanwhile, prepare the couscous: bring 400 ml of water to a boil, pour it over the couscous, and let it sit for 5-7 minutes, until softened. Fluff with a fork.
7
To serve, place the couscous on plates, spoon the tagine over the couscous, and garnish with fresh cilantro.
