About the Dish:
Lamb tagine is a traditional Moroccan dish that is slow-cooked in a clay or ceramic pot called a tagine. This dish is known for its aromatic flavors and tender meat. The combination of spices, fruits, and vegetables creates a rich and savory stew-like dish.
|Lamb shoulder||2 pounds|
|Garlic cloves, minced||4|
|Ginger, grated||1 tablespoon|
|Chicken broth||2 cups|
|Dried apricots||1/2 cup|
|Parsley, chopped||1/4 cup|
- Step 1: In a large tagine or Dutch oven, heat some olive oil over medium heat. Add the lamb shoulder pieces and brown them on all sides. Remove the lamb from the pot and set aside.
- Step 2: In the same pot, add the chopped onions and cook until they become translucent. Add the minced garlic and grated ginger, and cook for another minute.
- Step 3: Add the turmeric, cinnamon, cumin, and coriander to the pot. Stir well to coat the onions and spices with the oil.
- Step 4: Return the lamb shoulder to the pot and pour in the chicken broth. Bring the liquid to a boil and then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the lamb is tender.
- Step 5: Add the dried apricots and honey to the pot. Stir well and continue to simmer for another 30 minutes.
- Step 6: Stir in the olives and cook for an additional 10 minutes, or until the olives are heated through.
- Step 7: Sprinkle the chopped parsley over the top of the tagine before serving. Serve hot with couscous or rice.