Moroccan tagine is a beautiful combination of sweet and savory aromatics, spices, vegetables, and meats. This is a more traditional version using the tagine vessel, lamb, and apricots.
Moroccan Tagine with Lamb and Apricots
Equipment
- Tagine
Ingredients
SEASONING
- 2 tbsp olive oil
- 3 cloves garlic minced
- 3 tsp Kosher salt
- 1/2 tsp cracked pepper
- 1-1/2 tsp cinnamon
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp ground ginger
FOR THE POT
- 3 lbs lamb shoulder cubed into 1" pieces
- 1 large onion sliced
- 1 cup vegetable broth
- 10 saffron threads
- 2 tbsp tomato paste
- 2 tsp cornstarch
- 4 cardamom pods
- 2 tbsp parsley chopped
- 10 dried apricot slices cut in half
- 3 tbsp pistachios shelled
- 2 large baking potatoes sliced thin
Instructions
FOR SEASONING AND MARINATING THE LAMB
- In a small bowl mix together all the spices.
- Place the cut up lamb in a glass dish, and drizzle with the olive oil. Mix in thoroughly with your hands.
- Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands.
- Place in the refrigerator for 3 hours.
TO PREPARE THE LAMB
- Place the onions on the bottom of the tagine dish, and sprinkle with salt. Sweat them down for about 20 minutes on medium.
- Slowly, add the meat, and break up any pieces that are stuck together.
- Cook for about 20 minutes, uncovered, and stirring often.
- In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. Stir to combine.
- Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. Add to the meat and broth mixture.
- Stir in the apricots and pistachios.
- Cover, and cook for 1 hour on low. Feel free to ladle out and excess liquid, keep it warm and save for later when serving.
- Line with the potatoes forming concentric circles over the simmering lamb.
- Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.
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