Flavorful Moroccan Lamb Tagine with Dates and Cranberries

Introduction

Embark on a culinary adventure with our tantalizing Moroccan Lamb Tagine with Dates and Cranberries! This aromatic dish, hailing from the vibrant streets of North Africa, weaves together a symphony of flavors that will ignite your palate. With tender lamb, succulent fruits, and a blend of exotic spices, this authentic tagine promises an unforgettable gastronomic experience.

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup strong beef or lamb broth
• 1 cup dried dates, pitted and halved
• 1 cup dried cranberries
• 1 orange, zested and juiced
• 1/2 cup chopped fresh cilantro
• Salt and black pepper to taste

Steps

1. Sear the Lamb: In a large skillet or Dutch oven over medium-high heat, sear the lamb cubes in batches until browned on all sides. Remove from the skillet and set aside.

2. Sauté the Aromatics: In the same skillet, reduce heat to medium and add the onion, garlic, and ginger. Sauté until softened, about 5 minutes.

3. Add Spices and Broth: Stir in the cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute to release their aroma. Pour in the broth and bring to a boil.

4. Return the Lamb: Add the seared lamb cubes back to the skillet and stir to coat in the spices. Season with salt and pepper. Reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.

5. Add the Fruits: Stir in the dates, cranberries, orange zest, and orange juice. Simmer for an additional 30 minutes, or until the fruits are plump and the sauce has thickened.

6. Finish with Cilantro: Remove from heat and sprinkle with chopped cilantro. Adjust seasoning to taste.

Tips

• For a richer flavor, use lamb shoulder with bone-in. The bone adds depth and richness to the broth.
• If you don't have dates or cranberries, you can substitute other dried fruits such as apricots, raisins, or prunes.
• Serve the tagine with fluffy couscous, rice, or crusty bread to soak up the delicious sauce.
• Leftover tagine tastes even better the next day, as the flavors meld together.

FAQ

Q: What is the best way to cut the lamb cubes evenly?
A: Use a sharp knife and cut against the grain of the meat. This ensures tender, bite-sized cubes.

Q: Can I use ground lamb instead of lamb cubes?
A: Yes, you can use ground lamb but it may result in a different texture. Brown the ground lamb in a skillet before adding it to the tagine.

Q: Is this dish gluten-free?
A: Yes, this tagine is gluten-free as long as you use gluten-free broth and serve it with gluten-free couscous or rice.