Moroccan Lamb Tagine
Aromatic, sweet, and deeply satisfying. This Moroccan tagine fills your kitchen with the most incredible warm spices. Lamb so tender, apricots so sweet. It's like a hug from Marrakech.
Main Dish · Prep 20 min · Cook 120 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 800 g lamb shoulder, cubed
- 100 g dried apricots
- 400 g chickpeas, canned, drained
- 2 tbsp ras el hanout
- 1 piece cinnamon stick
- 2 tbsp honey
- 1 piece preserved lemon, chopped
- 300 g couscous, to serve
The Warm Spice Dream
Close your eyes and imagine the souks of Marrakech — that incredible blend of cinnamon, cumin, and saffron filling the air. That's what your kitchen is about to smell like.
How to Make It
Season the lamb with ras el hanout, salt, and pepper. Brown in batches in a heavy pot until deeply colored on all sides.
Add sliced onions and cook until soft. Throw in the cinnamon stick, a pinch of saffron, chopped preserved lemon, and the browned lamb. Cover with water or stock.
Simmer low and slow for 1.5 hours, then add the apricots, chickpeas, and honey. Cook for another 30 minutes until the lamb is falling-apart tender.
Serve over fluffy couscous with a scattering of toasted almonds and fresh coriander.
Tina's Tips
- Ras el hanout is the star — get a good quality blend, it makes all the difference
- No preserved lemon? Use the zest and juice of a regular lemon
- This freezes incredibly well
- Serve with harissa on the side for anyone who wants heat
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