How do I cook a lamb moroccan tagine?

Experience the taste of Morocco with our lamb Moroccan Tagine recipe! Let tender lamb and aromatic spices transport you to North Africa.

You'll need

Items needed to answer the question, How do I cook a lamb Moroccan Tagine. Items include: Lamb shoulder Ground cumin Ground coriander Ground ginger Ground cinnamon Saffron threads Lemon Olive oil Onions Garlic cloves Red bell pepper Green bell pepper Chopped tomatoes Chicken broth Dried apricots Fresh cilantro Lemon juice

Lamb shoulder 1 kg
Ground cumin 2 tablespoons
Ground coriander 1 tablespoon
Ground ginger 1 teaspoon
Ground cinnamon 1 teaspoon
Saffron threads a pinch
Lemon 1
Olive oil 4 tablespoons
Onions 2
Garlic cloves 4
Red bell pepper 1
Green bell pepper 1
Chopped tomatoes 1 can
Chicken broth 1 cup
Dried apricots 1 cup
Fresh cilantro a handful
Lemon juice to taste

Take note
Be careful when handling hot kitchen utensils, and make sure to keep a safe distance from open flames.

1

Prepare the marinade

In a large bowl, combine 2 tablespoons of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and a pinch of saffron threads. Add the juice of 1 lemon and 2 tablespoons of olive oil. Mix well.

2

Marinate the lamb

Place 1 kg of cubed lamb shoulder into the bowl with the marinade. Toss the lamb to coat it evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.

3

Prepare the tagine

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or tagine over medium heat. Add 2 diced onions and cook until softened and translucent. Next, add 4 minced garlic cloves, 1 diced red bell pepper, and 1 diced green bell pepper. Cook for an additional 2-3 minutes.

4

Cook the lamb

Add the marinated lamb to the pot, along with any excess marinade. Season with salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the lamb is browned on all sides.

5

Simmer the tagine

Stir in 1 can of chopped tomatoes, 1 cup of chicken broth, and 1 cup of dried apricots. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5-2 hours, or until the lamb is tender and the flavors have melded together.

6

Finish and serve

Sprinkle the tagine with a handful of chopped fresh cilantro and a squeeze of lemon juice. Serve the lamb Moroccan Tagine hot over couscous or with crusty bread. Enjoy!