Traditional Lamb Tagine with Apricots
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8 servings
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Calories
275 kcal
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Course
Main Course
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Cuisine
Moroccan
Traditional Lamb Tagine with Apricots
Description
This recipe begins by marinating cubed lamb shoulder in a mixture of olive oil and a blend of spices including garlic, kosher salt, black pepper, cinnamon, coriander, paprika, and ground ginger. The meat is then cooked in a tagine dish over sautéed onions, which release their sweetness as they sweat. The lamb is browned and combined with vegetable broth, tomato paste, and saffron threads, with cardamom pods tied in cheesecloth infused into the stew. Dried apricot slices and shelled pistachios are stirred in for added texture and flavor.
The tagine cooks slowly for about an hour on low heat, allowing the lamb to become tender while the sauce thickens. Thinly sliced baking potatoes may be added midway and cooked until soft, absorbing the seasoned liquid. The finished dish has a balance of savory, sweet, and aromatic flavors from the spices and fruit, with tender meat and complementary textures from nuts and potatoes.
This dish is traditionally served with couscous but can also be paired with tabbouleh, parsley salad, basmati rice, or pita bread. Initial tagine seasoning of the cooking vessel helps protect it and enhance cooking. The stew stores well refrigerated for up to three days and freezes for up to one month, though potatoes should be removed before freezing as they change texture upon thawing. The lamb can be cooked using an oven, slow cooker, or stovetop methods outlined in the notes. A heat diffuser is recommended when using a gas stove for even temperature.
Ingredients
Seasoning for marinade
- 2 Tbsp olive oil
- 3 cloves garlic minced
- 3 tsp kosher salt
- ½ tsp black pepper cracked
- 1 ½ tsp cinnamon
- 2 tsp Coriander ground
- 2 tsp paprika
- 1 tsp ginger ground
Remaining ingredients
- 3 lbs lamb shoulder cubed into 1" pieces, or leg
- 1 onion large, sliced
- 1 cup vegetable broth
- 10 saffron threads
- 2 Tbsp tomato paste
- 2 tsp cornstarch
- 4 cardamom pods
- 2 Tbsp parsley chopped
- 10 dried apricot slices cut in half
- 3 Tbsp pistachio shelled
- 2 potato sliced thin, baking variety
Instructions
For the seasoning and marinating the lamb
- In a small bowl mix together all the spices.Place the cut up lamb in a glass dish, and drizzle with the olive oil. Mix in thoroughly with your hands.
- Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands. Place in the refrigerator for 3 hours or overnight.
To prepare the lamb.
- Place the onions on the bottom of the tagine dish, and sprinkle with salt. Sweat them down for about 20 minutes on medium.
- Slowly, add the meat, and break up any pieces that are stuck together.
- Cook for about 20 minutes, uncovered, and stirring often.
- In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. Stir to combine.
- Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. Add to the meat and broth mixture.
- Stir in the apricots and pistachios.
- Cover, and cook for 1 hour on low. Feel free to ladle out and excess liquid, keep it warm and save for later when serving.
- Line with the potatoes forming concentric circles over the simmering lamb.
- Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.
Notes
- Season and cure the tagine vessel before first use by soaking 24 hours, oiling, and baking slowly to preserve the clay.
- Hand wash the tagine and avoid soaking in soapy water to maintain seasoning.
- Use a metal heat diffuser if cooking on a gas stove to protect the tagine.
- After cooking, stew refrigerates up to 3 days airtight; cool completely before freezing, removing potatoes to avoid texture issues.
- Serve traditionally with couscous or alternatively with tabbouleh, parsley salad, rice, or pita bread.
- Marinate lamb for at least 3 hours before cooking to maximize flavor absorption.
- Slow cooker method involves layering potatoes and parsley on top; add extra cooking time compared to oven or stovetop.
- Oven cooking at 300°F involves browning meat beforehand, simmering covered, and checking liquid levels carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 1101mg | 46% |
| Potassium | 776mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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