Moroccan Lamb Tagine

After cooking mostly the same recipes for the past month, I decided it was time to get in the kitchen and whip up something new.  I was so pleased with how this tagine turned out.  The lamb was “melt in your mouth” tender and the spices were pleasantly warm.  The overall dish was slightly sweet, so I think I may leave out the honey next time around. 
Moroccan Lamb Tagine
Adapted from Closet Cooking
Marinade Ingredients

  • 2 teaspoons paprika
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground coriander
  • 1 pinch saffron
  • Zest of 1 lemon
  • 1 tablespoon oil
  • 1 pound lamb (cut into 1 inch cubes)

Cooking Ingredients

  • 1 tablespoon oil
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 2 carrots (cut into slim rounds)
  • 1/2 cup dried apricots (chopped)
  • 1/2 cup dried dates (chopped)
  • 1/2 cup dried figs (chopped)
  • 1 tablespoon honey
  • 1 tablespoon cilantro (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 tablespoon toasted almond slices

Instructions:

  1. Combine paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, coriander, saffron, lemon zest and oil in a bowl.
  2. Add the lamb, mix well and place in a vacuum seal or zip lock bag. Marinate the fridge for a few hours or overnight.
  3. Heat the oil in a tagine or a Dutch oven.
  4. Add the lamb, brown well on all sides and set aside.
  5. Add tomato paste and cover with 4 cups stock.
  6. Bring to a boil, reduce the heat and simmer covered until the lamb is fall apart tender, about 2 hours.
  7. Add the carrots, apricots, dates, and figs.
  8. Bring to a boil, reduce the heat and simmer until the carrots are tender, about 20 minutes.
  9. Stir in the honey.
  10. Serve garnished with cilantro, parsley and toasted almonds.
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