Ingredients
For the Lamb Tagine
Lamb shoulder or leg 🐑: 2 lbs, cut into large chunks
Olive oil 🫒: 3 tbsp
Onion 🧅: 1 large, finely chopped
Garlic 🧄: 3 cloves, minced
Tomato paste 🍅: 2 tbsp
Cinnamon stick 🌟: 1
Ground cumin 🌿: 1 tsp
Ground coriander 🌿: 1 tsp
Turmeric 🌾: 1/2 tsp
Paprika 🌶️: 1 tsp
Salt and black pepper 🧂: To taste
For the Additions
Dried apricots 🍑: 1/2 cup, chopped
Chicken or beef broth 🥣: 2 cups
Honey 🍯: 1 tbsp
Blanched almonds 🌰: 1/4 cup, toasted
Fresh cilantro or parsley 🌿: For garnish
For Serving
Couscous 🍚: Cooked, for serving
Lemon wedges 🍋: Optional
Step-by-Step Instructions
1️⃣ Prepare the Lamb
Heat olive oil 🫒 in a large heavy-bottomed pot or tagine over medium-high heat.
Brown the lamb pieces on all sides, then remove and set aside.
2️⃣ Cook the Aromatics
In the same pot, sauté the onions 🧅 until soft and translucent.
Add the garlic 🧄 and cook for another minute.
Stir in the tomato paste 🍅, cinnamon stick 🌟, cumin 🌿, coriander 🌿, turmeric 🌾, paprika 🌶️, salt, and black pepper 🧂. Cook for 1-2 minutes to release the spices’ aroma.
3️⃣ Simmer the Tagine
Return the lamb to the pot and pour in the broth 🥣. Bring to a gentle simmer.
Add the chopped apricots 🍑 and honey 🍯, then stir to combine.
4️⃣ Slow Cook
Cover the pot with a lid and simmer on low heat for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally and add more broth if needed.
5️⃣ Serve and Garnish
Remove the cinnamon stick before serving.
Serve the lamb tagine over warm couscous 🍚, garnished with toasted almonds 🌰 and fresh cilantro or parsley 🌿. Add lemon wedges 🍋 on the side if desired.
Pro Tip:
For an authentic touch, cook this dish in a traditional Moroccan tagine pot for even heat distribution and enhanced flavors.
