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Authentic North African Lamb Tagine Recipe

North African Lamb Tagine with Apricots and Dates

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

  • 2 lbs Lamb shoulder Diced into 1.5-inch cubes
  • 2 tbsp Olive oil
  • 1 large Red onion Chopped
  • 3 cloves Garlic Minced
  • 1 tsp Ground ginger
  • 1 tsp Ground cumin
  • 1 tsp Ground cinnamon
  • 1/2 tsp Turmeric
  • 1 cup Dried apricots Halved
  • 1/2 cup Pitted dates Chopped
  • 1/2 cup Prunes Pitted
  • 2 cups Beef or lamb broth
  • 1 stick Cinnamon
  • 1/4 cup Fresh parsley or mint Chopped, for garnish
  • 1.5 cups Couscous For serving

Instructions
 

  • Heat the olive oil in a large heavy-bottomed pot or traditional tagine over medium-high heat.
  • Add the diced lamb shoulder in batches, browning the pieces on all sides. Remove the browned lamb and set aside on a plate.
  • In the same pot, add the chopped red onion and sauté until softened, about 5 minutes. Stir in the minced garlic, ground ginger, cumin, ground cinnamon, and turmeric, cooking for 1 minute until fragrant.
  • Return the browned lamb and any resting juices to the pot. Add the broth, dried apricots, chopped dates, prunes, and the cinnamon stick. Bring the mixture to a gentle boil.
  • Reduce the heat to low, cover tightly with a lid, and simmer gently for 1.5 to 2 hours, or until the lamb is highly tender and the sauce has thickened.
  • While the tagine is in its final minutes of cooking, prepare the couscous according to the package instructions.
  • Remove the cinnamon stick from the stew. Garnish the tagine with freshly chopped parsley and mint, and serve warm over the prepared couscous.