Moroccan Lamb Tagine
Slow-cooked lamb tagine with saffron, dried fruits, and aromatic spices
About This Recipe
Tagine is both the name of the iconic conical clay pot and the slow-cooked stew prepared within it. This North African masterpiece represents centuries of Berber cooking tradition, where tender lamb is braised with aromatic spices, dried fruits, and precious saffron. The unique shape of the tagine pot creates a self-basting environment, where steam rises, condenses on the cone-shaped lid, and drips back down to keep the ingredients moist and flavorful.
The marriage of sweet and savory is quintessentially Moroccan - honeyed apricots and plump raisins balance the earthy lamb and warm spices, while saffron weaves its golden magic throughout. This is comfort food elevated to an art form, meant to be savored slowly with family and friends, traditionally eaten with warm flatbread instead of utensils.
Ingredients
- • 2.5 lbs lamb shoulder, cut into 2-inch cubes
- • 1 teaspoon premium saffron threads
- • 3 tablespoons warm water
- • 2 large onions, finely chopped
- • 4 cloves garlic, minced
- • 2-inch piece fresh ginger, grated
- • 1 teaspoon ground cumin
- • 1 teaspoon ground coriander
- • 1 teaspoon ground cinnamon
- • 1/2 teaspoon cayenne pepper
- • 1/4 teaspoon ground turmeric
- • 1 cup dried apricots
- • 1/2 cup golden raisins
- • 1/4 cup honey
- • 2 cups lamb or chicken stock
- • 3 tablespoons olive oil
- • 2 preserved lemons, quartered
- • 1/2 cup slivered almonds, toasted
- • Fresh cilantro for garnish
- • Salt and pepper to taste
Instructions
Step 1: Bloom the Saffron
Crush saffron threads between your fingers and steep in warm water for 15 minutes. This releases the vibrant color and complex flavor compounds that will infuse throughout the tagine.
Step 2: Brown the Lamb
Season lamb cubes generously with salt and pepper. Heat olive oil in your tagine or heavy Dutch oven over medium-high heat. Brown lamb in batches, ensuring each piece develops a deep golden crust. This caramelization adds crucial depth of flavor. Remove and set aside.
Step 3: Build the Aromatic Base
In the same pot, reduce heat to medium. Add onions and cook until softened and golden, about 8 minutes. Add garlic and ginger, cooking for 2 minutes until fragrant. Stir in all the ground spices - cumin, coriander, cinnamon, cayenne, and turmeric. Toast for 1 minute.
Step 4: Combine and Simmer
Return the lamb to the pot along with any accumulated juices. Add the saffron water, stock, and preserved lemons. Bring to a gentle boil, then reduce heat to very low. Cover with the tagine lid or Dutch oven lid and simmer for 1 hour, stirring occasionally.
Step 5: Add Sweet Elements
After 1 hour, stir in the dried apricots, raisins, and honey. The lamb should be very tender at this point. Continue cooking uncovered for another 30 minutes, allowing the sauce to reduce and thicken. The fruits will plump up and release their natural sweetness.
Step 6: Final Adjustments
Taste and adjust seasoning with salt and pepper. The sauce should be thick enough to coat the back of a spoon, with a perfect balance of sweet, savory, and aromatic flavors. If too thin, continue reducing. If too thick, add a splash of stock.
Step 7: Garnish and Present
Transfer to a serving platter or serve directly from the tagine. Scatter toasted almonds over the top for crunch and visual appeal. Garnish generously with fresh cilantro. If serving in the traditional tagine pot, present it at the table with the lid on for a dramatic reveal.
Chef's Tips
- •Choose lamb shoulder for its rich flavor and perfect texture when slow-cooked.
- •Authentic saffron is essential - its unique flavor cannot be replicated with substitutes.
- •Don't rush the cooking - low and slow is the key to tender, fall-apart lamb.
- •Preserved lemons add authentic Moroccan flavor - find them at Middle Eastern markets.
- •This dish tastes even better the next day as flavors continue to meld and develop.
- •If you don't have a tagine, a heavy Dutch oven works perfectly well.
Serving Suggestions
Serve the tagine directly from its pot in the center of the table for an authentic Moroccan dining experience. Accompany with warm Moroccan flatbread or fluffy couscous to soak up the luxurious sauce. Traditional sides include Moroccan carrot salad, zaalouk (eggplant dip), and fresh mint tea to cleanse the palate.
The beauty of tagine is in its communal nature - everyone gathers around the pot, tearing bread to scoop up the tender meat, sweet fruits, and aromatic sauce. This is food that brings people together, encouraging conversation and connection. The saffron's golden hue and exotic aroma make this not just a meal, but an experience that transports you to the vibrant souks and homes of Morocco.