Aromatic Lamb and Apricot Tagine: A Taste of Morocco

 

This recipe brings the vibrant flavors of Morocco to your kitchen with a tender lamb and sweet apricot tagine. The slow cooking process allows the lamb to become incredibly tender, infused with the warm spices and the sweetness of the apricots. This dish is perfect for a cozy weeknight dinner or a special occasion.

Yields: 6 servings Prep time: 20 minutes Cook time: 2-3 hours

Ingredients:

• For the Lamb:
  • 2 lbs boneless lamb shoulder, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • Pinch of saffron threads (optional)
  • Salt and freshly ground black pepper to taste
• For the Tagine:
  • 1 cup dried apricots
  • 1 cup chicken broth (or vegetable broth)
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • Toasted slivered almonds for garnish (optional)

Instructions:

1. Prepare the Lamb: Season the lamb cubes generously with salt, pepper, cumin, coriander, turmeric, and cinnamon. If using saffron, crumble the threads and add them to the lamb as well.
2. Sear the Lamb: Heat the olive oil in a large Dutch oven or tagine over medium-high heat. Add the lamb in batches and sear on all sides until browned. Remove the lamb from the pot and set aside.
3. Sauté the Aromatics: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Combine and Simmer: Return the seared lamb to the pot. Add the dried apricots and chicken broth. Bring to a simmer, then reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the lamb is very tender and falling apart. Check the liquid level occasionally and add more broth if needed.
5. Finishing Touches: Once the lamb is tender, stir in the chopped cilantro, parsley, honey, and lemon juice. Taste and adjust the seasoning as needed. Simmer for another 10 minutes to allow the flavors to meld.
6. Serve: Serve the lamb and apricot tagine hot, garnished with toasted slivered almonds, if desired. It pairs beautifully with couscous, rice, or crusty bread.
   
   
   

Tips and Variations:

• Soaking Apricots: For a softer texture, you can soak the dried apricots in warm water for 30 minutes before adding them to the tagine.
• Other Dried Fruits: Feel free to substitute other dried fruits like prunes, figs, or raisins for the apricots.
• Vegetables: Add some chopped vegetables like carrots, zucchini, or butternut squash to the tagine along with the onions for added flavor and nutrition.
• Spices: Adjust the spice blend to your liking. You can add a pinch of cayenne pepper for some heat or a dash of ras el hanout for a more complex flavor.
• Slow Cooker: This recipe can also be made in a slow cooker. Brown the lamb and sauté the aromatics as directed, then transfer everything to the slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours.

Enjoy this flavorful and aromatic Lamb and Apricot Tagine! It's a wonderful way to experience the magic of Moroccan cuisine.