Morrocan Lamb Tagine Recipe

Name: Morrocan Lamb Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Cinnamon; 1 teaspoon Cumin; 1 teaspoon Allspice; 1 pinch Crushed red pepper, to taste; 1 Large onion, diced; 4 Cloves garlic, minced; 2 medium sweet potatoes cut into one inch chunks; 2 medium carrots cut on bias in one inch chunks; 1/4 cup Lemon juice, reserve the zest; 1/4 cup Honey; 1/2 cup Chicken Stock; 1/3 cup White Wine; 2-3 tablespoons Olive Oil; 3-4 snipped, pitted prunes; 1 handful chopped cilantro; 1/3 cup roasted almonds, chopped; 3 pounds Trimmed, cubed lamb shoulder

Servings: persons

1 teaspoon Cinnamon
1 teaspoon Cumin
1 teaspoon Allspice
1 pinch Crushed red pepper, to taste
1 Large onion, diced
4 Cloves garlic, minced
2 medium sweet potatoes cut into one inch chunks
2 medium carrots cut on bias in one inch chunks
1/4 cup Lemon juice, reserve the zest
1/4 cup Honey
1/2 cup Chicken Stock
1/3 cup White Wine
2-3 tablespoons Olive Oil
3-4 snipped, pitted prunes
1 handful chopped cilantro
1/3 cup roasted almonds, chopped
3 pounds Trimmed, cubed lamb shoulder

1
In a bowl, combine half the cinnamon, cumin and allspice with the crushed red pepper and some salt and pepper with the lamb. Mix well.
2
in a heavy bottomed stew pot, sear the lamb in the olive oil in batches, remove with slotted spoon and set aside. Saute the onion until translucent, add the garlic and the other half of the spice mixture and let the spices bloom for a minute being careful not to let the garlic burn. Deglaze the pan with the wine, cooking most of it off.
3
Add the chicken stock, lemon juice and honey along with the lamb and any accumulated juices, sweet potatoes and carrot. You are looking for a nice balance between the honey and lemon juice so give it a taste and adjust if you like. This is also a good time to taste for salt and season accordingly. Bring to boil reduce to simmer and let it simmer for thirty minutes if you plan to reheat later, forty if you are serving immediately.
4
Add lemon zest, chopped prunes and chopped cilantro just before serving. Top with the chopped almonds. Ladle the stew over couscous or rice.
5
I usually chop additional cilantro and almonds to serve with the stew and if pomegranates are in season, their seeds are colorful and delicious as an additional garnish.

1697

kcal

Calories

129

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon Cinnamon, 1 teaspoon Cumin, 1 teaspoon Allspice, 1 pinch Crushed red pepper, to taste, and more.

Yes, Morrocan Lamb Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Morrocan Lamb Tagine

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