Moroccan·non-vegetarian·medium

Lamb Tagine with Apricots and Preserved Lemon

Name: Lamb Tagine with Apricots and Preserved Lemon
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 800g lamb shoulder, cut into 2-inch chunks; 2 onions, finely chopped; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp saffron threads; 150g dried apricots; 1 preserved lemon, chopped; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 50g toasted almonds, for garnish

Transport your kitchen to the bustling souks of Marrakech with this aromatic lamb tagine. Tender chunks of lamb are slowly braised with onions, garlic, and a blend of warm spices until they practically melt in your mouth. Sweet dried apricots and tangy preserved lemon create a symphony of flavors, while toasted almonds add a delightful crunch. The rich, velvety sauce begs to be sopped up with crusty bread or fluffy couscous. This dish is my go-to for chilly evenings when I crave something deeply comforting yet exotic. The slow cooking fills your home with an irresistible fragrance that will have everyone gathering around the table.

150 min(prep 20 + cook 130)

4 servings

550 kcal

Ingredients

lamb shoulder, cut into 2-inch chunks800g
onions, finely chopped2
garlic cloves, minced3
ground cumin1 tsp
ground coriander1 tsp
ground cinnamon1/2 tsp
ground ginger1 tsp
saffron threads1/4 tsp
dried apricots150g
preserved lemon, chopped1
olive oil2 tbsp
salt1 tsp
black pepper1/2 tsp
toasted almonds, for garnish50g

Directions

1
Pat the lamb dry and season with salt and pepper. In a tagine or heavy pot, heat olive oil over medium-high. Brown the lamb in batches, then set aside.
2
Reduce heat to medium. Add onions and garlic; sauté until soft. Stir in cumin, coriander, cinnamon, ginger, and saffron; cook for 1 minute until fragrant.
3
Return lamb to pot. Add enough water to cover (about 500ml). Bring to a simmer, cover, and cook on low for 1.5 hours, until lamb is tender.
4
Stir in dried apricots and preserved lemon. Cover and cook for 30 minutes more, until apricots are plump and sauce thickened.
5
Taste and adjust seasoning. Garnish with toasted almonds. Serve hot with couscous or crusty bread.

#moroccan #lamb #tagine #stew #slow-cooked

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