Fragrant Moroccan Lamb Tagine with Apricots and Almonds
Introduction
Embark on a culinary journey to the vibrant streets of Morocco with our enchanting Fragrant Moroccan Lamb Tagine with Apricots and Almonds. This delectable dish, steeped in the rich flavors and aromatic spices of Moroccan cuisine, promises an exquisite dining experience that will tantalize your taste buds and transport you to the heart of North Africa.
Ingredients
- 1 pound boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh cilantro
- 1/2 cup dried apricots
- 1/2 cup sliced almonds
Steps
Season the Lamb: In a large bowl, combine the lamb cubes with the olive oil, ginger, cinnamon, turmeric, cumin, black pepper, and half of the chopped cilantro. Mix well to evenly coat the lamb with the spices.
Sauté the Vegetables: In a large pot or tagine over medium heat, sauté the onion and garlic until softened, about 5 minutes. Add the seasoned lamb to the pot and cook until browned on all sides.
Simmer with Broth and Spices: Pour in enough chicken or vegetable broth to cover the lamb by about 1 inch. Bring to a boil, then reduce heat and simmer for 1 hour, or until the lamb is tender.
Add Apricots and Almonds: Stir in the dried apricots and almonds. Continue simmering for an additional 15-20 minutes, or until the apricots are plump and the almonds are toasted.
Garnish and Serve: Garnish with the remaining chopped cilantro and serve over fluffy couscous or rice.
Tips
- For a more intense flavor, marinate the lamb in the spices overnight before cooking.
- If you don't have a tagine, you can use a Dutch oven or a large skillet.
- Serve the tagine with warm, crusty bread to soak up the flavorful sauce.
- Add a dollop of yogurt or sour cream to the top of the tagine for a cooling touch.
FAQ
Q: What is the best cut of lamb to use for tagine?
A: Boneless lamb shoulder is a good choice for tagine because it is flavorful and tender when cooked slowly.
Q: Can I use other dried fruit instead of apricots?
A: Yes, you can use dried cranberries, raisins, or dates.
Q: Is it important to toast the almonds before adding them to the tagine?
A: Yes, toasting the almonds enhances their flavor and makes them more crunchy.
