Exotic Moroccan Lamb Tagine with Figs, Almonds, and Ras el Hanout

Introduction

Indulge in the captivating flavors of Morocco with our tantalizing Exotic Moroccan Lamb Tagine with Figs, Almonds, and Ras el Hanout. This culinary masterpiece combines succulent lamb, sweet figs, crunchy almonds, and the aromatic spice blend of Ras el Hanout, creating a vibrant and exotic dish that will transport your taste buds to a faraway land. With its ease of preparation and explosion of flavors, our recipe promises to impress even the most discerning palates.

Ingredients

• 1 pound boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Ras el Hanout spice blend
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 cup olive oil
• 1 cup chicken broth or water
• 1 cup chopped fresh or dried figs
• 1/2 cup sliced almonds
• Fresh cilantro for garnish (optional)

Steps

Step 1: Prepare the Spices

In a small bowl, combine the Ras el Hanout, cumin, coriander, ginger, and cinnamon. This aromatic spice blend will impart a rich and earthy flavor to the tagine.

Step 2: Sear the Lamb

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper, then brown them on all sides. Remove the lamb from the pot and set aside.

Step 3: Sauté the Vegetables

Add the chopped onion to the pot and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 4: Simmer the Tagine

Return the lamb to the pot and add the spice blend. Pour in the chicken broth or water, then season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the lamb is tender.

Step 5: Add the Figs and Almonds

Stir in the chopped figs and cook for 15 minutes, or until they have softened. Add the sliced almonds and cook for the remaining 5 minutes until they are golden brown.

Step 6: Garnish and Serve

Once the tagine is cooked through, garnish it with fresh cilantro (optional) and serve it hot. Pair it with fluffy couscous, crusty bread, or your favorite rice dish to complete the meal.

Tips

• For a deeper flavor, marinate the lamb in the spice blend for at least 30 minutes before cooking.
• Use a variety of figs for a more complex flavor profile. Dried figs can be soaked in warm water for 15 minutes to soften them before adding them to the tagine.
• Serve the tagine with a dollop of plain yogurt or harissa sauce for a tangy accompaniment.
• The tagine can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.

FAQs

Q: What can I substitute for Ras el Hanout?

A: Ras el Hanout is a unique Moroccan spice blend, but you can substitute a mixture of paprika, turmeric, cumin, coriander, and ginger to approximate its flavor.

Q: Is the tagine suitable for vegetarians?

A: Yes, you can create a vegetarian version by replacing the lamb with chickpeas or lentils.

Q: Can I make the tagine ahead of time?

A: Yes, the tagine can be prepared up to 24 hours in advance. Simply refrigerate it until ready to serve, then reheat it over low heat.