Recipe Details
Prep Time: 30 min | Cook Time: 2 hours | Servings: 6 | Difficulty: Medium
Ingredients
- 1kg lamb shoulder, cubed
- 2 onions, grated
- 2 carrots, sliced
- 100g dried apricots
- 50g toasted almonds
- 400g canned tomatoes
- 300ml chicken stock
- 2 tsp ras el hanout
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- Honey to taste
- Fresh cilantro and mint
- Couscous for serving
Instructions
- Season lamb with salt, pepper, and ras el hanout.
- Brown lamb in batches in a tagine or Dutch oven. Set aside.
- Sauté onions until soft. Add all spices and cook 1 minute.
- Return lamb to pot. Add tomatoes, stock, and carrots.
- Bring to boil, then reduce to lowest heat.
- Cover and cook 1.5 hours until lamb is tender.
- Add apricots. Cook another 20 minutes.
- Adjust sweetness with honey. Season to taste.
- Garnish with almonds, cilantro, and mint.
- Serve over fluffy couscous.
Chef Tip
Traditional tagines are cooked over charcoal. If using a conventional oven, 160C (320F) is ideal.
Slow-Cooked Perfection
Tender lamb with apricots, almonds, and warm spices. A taste of Marrakech in every bite.