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Moroccan Magic: Fragrant Lamb Tagine with Zesty Medley

Lamb Tagine

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.

Nutrition Information:

Nutrient Amount
Total Fat 20g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 100mg
Sodium 800mg
Total Carbohydrates 30g
Dietary Fiber 6g
Sugars 10g
Protein 40g


Ingredient Quantity
Lamb shoulder 2 pounds
Onions, chopped 2
Garlic cloves, minced 4
Ginger, grated 1 tablespoon
Turmeric 1 tablespoon
Cinnamon 1 teaspoon
Cumin 1 teaspoon
Coriander 1 teaspoon
Chicken broth 2 cups
Dried apricots 1/2 cup
Honey 2 tablespoons
Olives 1/2 cup
Parsley, chopped 1/4 cup

Cooking Instructions:

  • 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.

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