Flavorful Moroccan Lamb Tagine with Prunes and Raisins

Introduction

Embark on a culinary journey to the heart of Morocco with our delectable Lamb Tagine with Prunes and Raisins. This flavorful dish, imbued with the richness of aromatic spices and succulent lamb, promises to tantalize your taste buds and transport you to the bustling souks of Marrakech.

Ingredients

• 2 pounds boneless lamb shoulder, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons of hot water
• 1 (28-ounce) can diced tomatoes
• 1 cup chicken broth
• 1/2 cup pitted prunes
• 1/2 cup raisins
• 1/4 cup fresh cilantro, chopped
• Couscous or rice, for serving

Steps

1. Brown the Lamb: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the lamb pieces and sear on all sides until golden brown. Remove the lamb from the skillet and set aside.
2. Sauté the Aromatics: Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in the cumin, ginger, turmeric, and cinnamon. Cook for an additional minute to release the fragrances.
3. Simmer the Sauce: Return the lamb to the skillet. Add the tomatoes, chicken broth, saffron water, prunes, and raisins. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the lamb is tender.
4. Thicken the Sauce: After simmering, the sauce will have reduced and thickened. If desired, you can create a more concentrated flavor by pureeing a portion of the sauce using an immersion blender or traditional blender.
5. Finish with Cilantro: Stir in the fresh cilantro and cook for an additional 2 minutes. Serve the tagine over couscous or rice, garnished with additional cilantro.

Tips

• For a more intense flavor, marinate the lamb in the spices overnight before cooking.
• If you don't have fresh saffron, you can substitute 1/2 teaspoon of ground saffron.
• For a sweeter tagine, add an extra 1/4 cup of honey or brown sugar.
• Serve the tagine with a side of yogurt or harissa for a spicy kick.

FAQ

Q: What is the difference between a tajine and a tagine?
A: A tajine is a traditional Moroccan cooking vessel that is made of clay or ceramic with a conical lid. A tagine is the name of the dish that is cooked in the tajine.

Q: Can I use other fruits instead of prunes and raisins?
A: Yes, you can substitute dried apricots, dates, or any combination of dried fruits that you prefer.

Q: Is lamb tagine gluten-free?
A: Yes, this recipe is gluten-free provided that you use gluten-free couscous or rice for serving.