Introduction

Embark on a culinary adventure with our tantalizing Exotic Moroccan Lamb Tagine with Apricots and Prunes. This aromatic dish, steeped in the vibrant flavors of Morocco, will transport your taste buds to a realm of exotic delight. Prepare to be enchanted by the harmonious blend of succulent lamb, sweet and tangy dried fruits, and a symphony of warm, fragrant spices.

Ingredients:

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads
• 1 cup chicken broth
• 1/2 cup dried apricots
• 1/2 cup dried prunes
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

Steps:

1. In a large pot or Dutch oven over medium heat, heat the olive oil. Season the lamb cubes with salt and pepper. Brown the lamb in batches, ensuring all sides are caramelized. Remove the lamb and set aside.
2. Add the onion and sauté until translucent. Stir in the garlic and cook for 1 minute more. Add the spices (ginger, cinnamon, cumin, turmeric, and saffron) and cook for 30 seconds, stirring constantly.
3. Return the lamb to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until the lamb is tender.
4. Once the lamb is tender, add the apricots and prunes. Continue simmering for another 30 minutes, or until the dried fruits have softened and plumped up.
5. Adjust seasoning with salt and pepper to taste. Garnish with fresh cilantro and serve with fluffy couscous or crusty bread.

Tips:

• For a richer flavor, use lamb with some fat on it.
• If you don't have saffron threads, use 1/8 teaspoon of ground saffron.
• You can also add other vegetables to the tagine, such as carrots, parsnips, or bell peppers.
• Serve the tagine with a dollop of yogurt or sour cream to balance out the spices.

Frequently Asked Questions:

• Can I use other types of meat in this recipe?

  • Yes, you can substitute beef, chicken, or even tofu for the lamb.

• Is this recipe gluten-free?

  • Yes, this recipe is naturally gluten-free.

• Can I make this recipe in advance?

• Yes, the tagine can be made up to 3 days in advance. Reheat over low heat before serving.