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Authentic Moroccan Lamb Tagine Recipe (Slow-Cooked)

Authentic Moroccan Lamb Tagine with Apricots and Vegetables

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Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings 6

Ingredients
  

  • 2 lbs boneless lamb shoulder cut into 1.5-inch cubes
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 cups beef broth or vegetable broth
  • 1 cup dried apricots halved
  • 2 medium potatoes peeled and cubed
  • 1 cup butternut squash cubed
  • 1 cup cherry tomatoes halved
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp fresh ginger minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 0.5 tsp ground turmeric
  • 1 tsp peppercorns crushed
  • 0.25 cup fresh herbs cilantro and parsley, chopped

Instructions
 

  • In a large bowl, toss the lamb cubes with ground cumin, coriander, cinnamon, turmeric, and crushed peppercorns. Let the meat marinate for at least 30 minutes.
  • Heat the olive oil in a traditional tagine or a large Dutch oven over medium-high heat. Add the seasoned lamb and sear until browned on all sides, about 5 to 7 minutes. Remove the lamb and set aside.
  • In the same pot, add the chopped onion, minced garlic, and fresh ginger. Sauté until the onions become soft and fragrant, which takes about 5 minutes.
  • Stir in the tomato paste, cooking for an additional minute to deepen its flavor.
  • Return the seared lamb to the pot. Pour in the broth and bring the mixture to a gentle simmer. Cover tightly and reduce the heat to low, slow-cooking for 1 hour.
  • Add the cubed potatoes, butternut squash, and dried apricots to the tagine. Cover and continue to simmer for another 45 minutes, ensuring the lamb and vegetables become very tender.
  • Gently stir in the halved cherry tomatoes and cook for a final 10 minutes.
  • Garnish generously with chopped fresh herbs before serving hot with couscous or warm flatbread.