This authentic and tender Moroccan lamb tagine (stew) combines aromatic spices like cinnamon, cumin and saffron with sweet dried apricots and savory lamb shoulder for the perfect balance of flavors. Ready in just over 2 hours of slow cooking, this fragrant lamb stew fills your home with amazing aromas as the meat becomes fork-tender and the sauce develops rich, complex layers. Serve it over fluffy couscous for an impressive dinner that looks as incredible as it tastes.
We cooked it with LDC’s Vibhor cooking oil. Try it out and subscribe for more delicious international recipes!
Lamb Tagine
Yield: 6 servings
Prep: 20 minutes
Cook: 2+ hours
Ingredients
1 kg lamb shoulder (cut into large cubes)
30 ml vegetable oil
1 large onion (finely chopped)
3 cloves garlic (minced)
5 ml ground cinnamon
5 ml ground cumin
5 ml ground ginger
5 ml paprika
5 ml ground coriander
2.5 ml ground turmeric
1.25ml saffron threads (optional)
2 cinnamon sticks
500 ml chicken or vegetable broth
400g diced tomatoes
250 g dried apricots (halved)
125 g raisins or prunes
15 ml honey
15 ml lemon juice
Garnish:
Fresh cilantro or parsley, chopped
Toasted almonds or sesame seeds
Salt and pepper (to taste)
Instructions
Brown the Lamb:
1. In a large pot over medium-high heat, warm the vegetable oil.
2. Add the lamb chunks and brown on all sides (about 5-7 minutes). Work in batches if necessary to avoid overcrowding. Remove the lamb and set aside.
Sauté the Aromatics
1. In the same pot, add the chopped onion and garlic. Cook until softened and translucent (about 5 minutes).
2. Add the ground cinnamon, cumin, coriander, ginger, paprika, turmeric, salt and pepper. Stir for 1 minute to release the flavors.
Simmer the Tagine
1. Return the browned lamb to the pot. Add the broth, diced tomatoes, honey, lemon zest, and cinnamon stick.
2. Bring the mixture to a simmer, then lower the heat to medium-low, cover, and cook for 1.5 to 2 hours, until the lamb is tender and falling apart. Stir occasionally, adding a little water if needed.
Add the Dried Fruits
1. After the lamb has cooked for about 1.5 hours, stir in the dried apricots and raisins (or prunes).
2. Continue cooking for an additional 20-30 minutes until the dried fruit is softened and the flavors meld together.
Serve
1. Once the lamb is tender and the sauce has thickened, remove from the heat.
2. Garnish with fresh cilantro or parsley, and slivered almonds (or sesame seeds) if desired.
3. Serve the lamb tagine with couscous, rice, or flatbread to soak up the delicious sauce.
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Dining and Cooking