Moroccan Lamb Tagine

Recipe Collection: Dinner

Moroccan Lamb Tagine, a non-vegetarian dish that transports your taste buds to North Africa. This Moroccan cuisine masterpiece features tender lamb simmered in a medley of exotic spices, creating a warm and inviting meal. Perfect for serving over fluffy couscous, this dish is free from common allergens, making it a great choice for gatherings.

With its complex flavor profile, this tagine is versatile enough for special occasions or cozy family dinners. Enjoy the nutritional benefits of lean lamb, packed with protein and essential nutrients.

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Overview

This Moroccan Lamb Tagine is a flavorful and aromatic dish that brings the exotic spices of North Africa to your kitchen. Perfect for a cozy dinner, this dish is sure to impress with its tender lamb and rich, spiced sauce. Serve it over couscous for a complete meal.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Moroccan

Serving Size: 4

Cooking Time: 645 minutes

Ingredients

• 2 Pounds lamb meat, divided
• 3 Tablespoons olive oil, divided
• 2 Teaspoons paprika
• 1 Teaspoon cinnamon, ground
• 1 Teaspoon kosher salt
• 0.75 Teaspoon garlic powder
• 0.75 Teaspoon coriander, ground
• 0.5 Teaspoon cumin, ground
• 0.5 Teaspoon cardamom, ground
• 0.5 Teaspoon ginger, ground
• 0.25 Teaspoon turmeric, ground
• 0.25 Teaspoon cayenne pepper
• 0.25 Teaspoon cloves, ground
• 1 Pinch saffron
• 2 Medium onions, sliced
• 5 Carrots, peeled
• 3 Cloves garlic, minced
• 1 Tablespoon ginger, grated
• 1 Lemon, zested
• 14.5 Ounces chicken broth
• 1 Tablespoon sun-dried tomato paste
• 1 Tablespoon honey
• 1 Tablespoon cornstarch (optional)
• 1 Tablespoon water (optional)

Steps

1. Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
2. Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
3. Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.
4. Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.
5. If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
6. Serve over couscous.

Enjoy this exotic and flavorful Moroccan Lamb Tagine with your family and friends!