Moroccan Lamb Tagine - A Flavorful Journey to North Africa - Wednesday, Week 26

t's Wednesday, and we are taking our taste buds on a trip to North Africa with this delicious and aromatic Moroccan Lamb Tagine! This classic Moroccan stew, known for its tender pieces of lamb and a medley of spices, is a delight for the senses. Let's immerse ourselves in the rich, warm flavors of Morocco!

Preparation time: 30 minutes
Cooking time: 2 hours
Servings: 4

Ingredients

• 800g (1.7 lb) lamb shoulder, cut into 2-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 can (400g or 14 oz) chopped tomatoes
• 500ml (2 cups) chicken stock
• 2 tablespoons honey
• 200g (7 oz) dried apricots
• Fresh coriander leaves for garnish

Instructions

1. In a large bowl, mix the lamb pieces with salt, pepper, paprika, cumin, cinnamon, and turmeric. Set aside for 15 minutes to marinate.
2. Heat the olive oil in a tagine or large, heavy-bottomed pot over medium-high heat. Add the lamb and cook until browned on all sides.
3. Add the chopped onion, minced garlic, and grated ginger to the pot and sauté until the onion is translucent.
4. Stir in the chopped tomatoes, chicken stock, honey, and dried apricots. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender.
6. Garnish with fresh coriander leaves before serving.

Serve your Moroccan Lamb Tagine with couscous or warm, crusty bread for a comforting and hearty meal. A robust red wine, like a Syrah or Grenache, would make a fantastic accompaniment to this dish, balancing the rich and savory flavors perfectly.

Bon appétit and enjoy your culinary trip to Morocco!

Happy cooking!