Savory Moroccan Lamb Tagine Delight

Savory Moroccan Lamb Tagine Delight

Ingredients:

For the Marinade:

• 2 lbs (900g) lamb shoulder or leg, cut into 1.5-inch cubes
• 4 garlic cloves, minced
• 1 medium onion, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground paprika (sweet or smoked, based on preference)
• 1/2 tsp ground black pepper
• 1/2 tsp ground cayenne pepper (optional, for heat)
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt, to taste

For the Tagine:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 large carrots, peeled and cut into chunks
• 1 large sweet potato, peeled and cut into chunks
• 1 cup dried apricots, halved
• 1/2 cup pitted green olives
• 1/2 cup sliced almonds
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup chicken or beef broth
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• Salt and pepper, to taste

For Garnish:

• Fresh cilantro, chopped
• Toasted sesame seeds
• Lemon wedges

Instructions:

1. Marinate the Lamb:

   • In a large mixing bowl, combine the minced garlic, grated onion, ground cumin, coriander, turmeric, cinnamon, ginger, paprika, black pepper, cayenne pepper (if using), olive oil, lemon juice, and salt.
   • Add the lamb cubes and mix well to ensure all pieces are coated with the marinade.
   • Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, preferably overnight for best results.

2. Prepare the Tagine:

   • If you have a traditional tagine pot, it’s perfect for this dish. Otherwise, a large, heavy-bottomed Dutch oven or pot will work.
   • Heat 2 tbsp of olive oil over medium-high heat.
   • Add the finely chopped onion and sauté until it becomes translucent and soft (about 5 minutes).

3. Cook the Lamb:

   • Add the marinated lamb to the pot and brown the meat on all sides, which should take about 5-7 minutes. This step helps to lock in the flavors.
   • Reduce the heat to medium-low.

4. Add Vegetables and Fruits:

   • Stir in the carrots, sweet potatoes, dried apricots, and green olives. Mix well to combine all the ingredients.

5. Add Broth and Simmer:

   • Pour in the chicken or beef broth. The liquid should come about halfway up the ingredients in the pot.
   • Season with salt and pepper to taste.
   • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors are well mingled.

6. Finish with Fresh Herbs and Nuts:

   • About 10 minutes before serving, stir in the cilantro and parsley.
   • Add the chickpeas and allow them to heat through.
   • Toast the sliced almonds in a dry skillet over medium heat until they are golden and fragrant (about 3-4 minutes). Keep an eye on them, as they can burn quickly.

7. Serve:

   • Spoon the lamb tagine onto a large serving platter or individual plates.
   • Garnish with additional chopped cilantro, toasted sesame seeds, and lemon wedges.

8. Accompaniments:

   • Serve alongside with Moroccan couscous or warm, crusty bread to soak up the flavorful sauce.

Additional Tips:

• If you prefer a thicker sauce, you can remove the lid in the last 20 minutes of cooking to allow some of the liquid to evaporate.
• A traditional Moroccan tagine is often decorated with preserved lemons, which add a bright and tangy flavor. Feel free to add some preserved lemon quarters if you have them available.

Enjoy your delicious Savory Moroccan Lamb Tagine Delight, a heartwarming dish that’s perfect for sharing with family and friends!