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Moroccan Lamb Tagine

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If you have ever been to Morocco and have tried a tagine, we’re certain you’ll agree with us when we say that it is a dish that will leave you wanting more and more. With this in mind, we have decided to show you how you can make your own at home.

Prep Time 2 hours and 30 minutes

Serves: 4

Difficulty Level: Medium

Moroccan Lamb Tagine

Ingredients:

Olive oil - 3 tbsp. (divided)

Lamb meat - 2 pouns (cut into 1.5 inch cubes)

paprika - 2 tsp.

turmeric - 1/4 tsp. (grounded)

Cumin - 1/2 tsp. (grounded)

Cayenne pepper - 1/4 tsp.

Cinnamon - 1 tsp. (ground)

cardamom - 1/2 tsp. (ground)

Salt - 1 tsp.

Ginger - 1/2 tsp. (ground)

Saffron - 1 pinch

Garlic powder - 3/4 tsp.

Onion - 2 medium (cut into 1-inch cubes)

Carrot - 5 (peeled, cut into fourths, then sliced lengthwise into strips)

Garlic - 3 cloves (minced)

Ginger - 1 tbsp. (freshly grated)

Lemon - 1 (zested)

Chicken broth - 1 can (14.5 ounces) (homemade)

Sun-dried tomato paste - 1 tbsp.

Honey - 1 tbsp.

Cornstarch - 1 tbsp. (optional)

Water - 1 tbsp. (optional)

Method of Preparation:

Place the diced lamb in a bowl, toss with 2 tablespoons of olive oil, and set to the side.
In a large resealable bag, toss together the paprika, turmeric, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander and mix well. Add the lamb to the bag, and toss to coat well. Refrigerate for at least eight hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over a medium-high heat. Add 1/3 of the lamb, and brown well. Place on a plate and repeat with the remaining lamb.
Add onions and carrots to the pot and cook for around 5 minutes. Stir in the fresh garlic and ginger, and cook for another 5 minutes.
eturn the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to the boil, reduce to a low heat, and simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender. If the consistency of the tagine is too thin, you can thicken it using the cornstarch and water during the last 5 minutes. Then serve with couscous!

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