Slow-cooked lamb simmered with Tangier Ras El Hanout blend, dried fruit, and tomatoes for a rich, royal Moroccan feast.
Moroccan Lamb Tagine
Servings
6
Prep Time
20 minutes
Cook Time
2 hours
Ingredients
11
Total Time
2 hours 20 minutes
Equipment
- Dutch oven or tagine
- Wooden spoon
- Mixing bowl
Ingredients
- 2 lbs lamb shoulder, cubed
- 3 tbsp Tangier Ras El Hanout spice blend
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup dried apricots, halved
- ½ cup golden raisins
- ¼ cup slivered almonds
- Fresh cilantro, chopped
Instructions
- Toss lamb with Ras El Hanout blend until coated.
- Heat oil in Dutch oven, brown lamb on all sides.
- Add onion and garlic, cook until softened.
- Stir in broth and tomatoes, bring to a simmer.
- Add apricots and raisins. Cover and simmer 1.5–2 hours.
- Sprinkle almonds, garnish with cilantro.
- Serve with couscous or flatbread.
