Flavorful Moroccan Lamb Tagine with Figs and Honey

Introduction

Indulge in the tantalizing flavors of Morocco with this delectable lamb tagine. This traditional dish combines aromatic spices, succulent meat, and the sweet tang of figs and honey. Prepare to savor a culinary masterpiece that will transport your taste buds to the souks of Marrakech.

Ingredients

For the Lamb:

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads
• Salt and pepper to taste

For the Vegetables:

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1 cup dried apricots
• 1 cup dried figs
• 1/4 cup honey
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper

Broth and Seasonings:

• 2 cups chicken broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon lemon zest

Steps

1. Marinate the Lamb: Combine the lamb, olive oil, cumin, ginger, cinnamon, saffron, salt, and pepper in a large bowl. Mix well to coat the lamb. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Prepare the Tagine: Heat the olive oil in a large tagine or Dutch oven over medium heat. Brown the lamb cubes for 5-7 minutes, or until browned on all sides. Remove the lamb from the pot.
3. Sauté the Vegetables: Add the onion and garlic to the tagine and cook for 5 minutes, or until softened. Stir in the parsley, cilantro, apricots, figs, honey, turmeric, and cayenne pepper. Cook for an additional 5 minutes, or until the vegetables are fragrant.
4. Add the Liquid and Return the Lamb: Pour in the chicken broth, water, bay leaf, and lemon zest. Bring to a simmer. Return the lamb to the tagine and nestle it among the vegetables.
5. Simmer and Thicken: Cover the tagine and simmer for 1 hour, or until the lamb is tender. Remove the lid and continue to cook for 30 minutes, or until the sauce has thickened.
6. Serve and Enjoy: Adjust the seasonings to taste and serve the tagine hot with couscous or crusty bread. Garnish with additional fresh herbs, if desired.

Tips

• For a richer flavor, use a tagine with a cone-shaped top. The cone helps to circulate moisture, resulting in a tender and flavorful dish.
• If you don't have a tagine, a Dutch oven or large pot can be used instead.
• Don't be afraid to experiment with different spices. Ras el hanout, a Moroccan spice blend, is a great addition to this dish.
• Serve the tagine with a dollop of Greek yogurt or sour cream for a creamy contrast to the spicy flavors.

FAQs

Q: Can I prepare this tagine ahead of time?
A: Yes, the tagine can be made up to 2 days ahead. Store it in the refrigerator and reheat it before serving.

Q: Is this dish gluten-free?
A: Yes, this tagine is gluten-free if you use gluten-free chicken broth.

Q: What side dishes pair well with this tagine?
A: Couscous, rice, or crusty bread are all excellent accompaniments to this flavorful dish.