lambmoroccantagine
Lamb Tagine
This traditional Moroccan lamb tagine is slow-cooked with aromatic spices, dried apricots, and dates, resulting in a tender, flavorful dish perfect for special occasions or cozy dinners.
From YouTube · Oct 17, 2020
This traditional Moroccan lamb tagine is slow-cooked with aromatic spices, dried apricots, and dates, resulting in a tender, flavorful dish perfect for special occasions or cozy dinners.
15 min, active plus overnight marinating (source-based)
Prep time
1 hr 30 min, in the oven, plus browning and sauce reduction (source-based)
Cook time
2 hrs, active cooking (estimated)
Total time
About 4 servings estimated; source does not state the number or weight of lamb shanks
Yield
Ingredients
15 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving450 kcal
- Fat
- 0g
- Carbs
- 0g
- Protein
- 0g
Whole recipe (4 servings): 1800 kcal
- Lamb shanks (quantity not specified by source; choose enough for about 4 servings)
- Salt and black pepper, to taste
- 1 tbsp paprika
- 2 tbsp dried coriander
- 3 tbsp minced garlic total (source lists 2 tbsp and 1 tbsp separately)
- 3 tbsp oil
- 1 red onion
- 1 cinnamon stick
- 1 tsp dried ginger
- 1 tsp red chilli
- 1 tbsp tomato paste
- About 2 cups water, or enough to cover the lamb (source wording is ambiguous)
- 6–8 dried dates
- 10–12 dried apricots
- Fresh coriander leaves, to garnish
Method
8 steps- Season the lamb shanks with salt, pepper, paprika, dried coriander and minced garlic. Cover and refrigerate overnight.
- Heat the oven to 200°C. Heat the oil in an ovenproof dish, clay tagine or large pot. Sauté the red onion for about 3 minutes.
- Add cinnamon, dried ginger, chilli and tomato paste. Cook for about 2 minutes, stirring.
- Add the lamb shanks and brown on all sides.
- Add about 2 cups water, or enough to cover the lamb; the source wording on the amount is ambiguous. Add dates and apricots.
- Bring to a boil, cover, and transfer to the oven. Cook for 60 minutes, turn the lamb, then cook for another 30 minutes or until tender.
- Remove meat and fruit. Reduce the sauce until thickened and adjust seasoning to taste.
- Pour sauce over the lamb, return the fruit, garnish with fresh coriander and serve.
Recipe notes
Helpful tips
- Use fresh coriander for garnish.
Equipment
- stove
- oven
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Per serving: 450 calories
Fat: — · Carbs: — · Protein: —
