Description
This Moroccan Lamb Tagine is a rich and flavorful slow-cooked stew featuring tender lamb simmered with aromatic spices, harissa, olives, and citrus. Served alongside couscous soaked in a vibrant sauce of orange juice, raisins, and herbs, this dish offers a beautiful balance of savory and sweet with a touch of warmth from cinnamon and cumin. Perfect for a comforting dinner or special occasion, it showcases traditional Moroccan flavors in a hearty, satisfying meal.
Ingredients
Scale
Lamb and Spices
- 1 1/2 lbs lamb stew meat (diced lamb)
- 1 tsp ground cinnamon
- 1 tbsp ground paprika
- 2 tsp cumin
- 1 tbsp harissa paste
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 1 cinnamon quill
Vegetables and Aromatics
- 1 yellow/brown onion (finely diced)
- 3 garlic cloves (crushed/minced)
- 1 tbsp ginger (fresh grated)
Liquids and Broth
- 1/2 cup red wine
- 2 cups beef stock
Additional Ingredients
- 3/4 cup green olives
- 1 tbsp lemon zest (about the zest of 1 lemon)
- 2 tbsp lemon juice
Couscous Mix
- 1 1/2 cup dried couscous
- 1 cup orange juice (freshly squeezed)
- 1/2 cup water
- 1/2 cup raisins
- 1/2 tsp salt
- 1/2 tsp pepper
Garnishes (Optional)
- 2 tbsp mint (roughly chopped)
- 3 tbsp flaked almonds
Instructions
- Prepare the Lamb and Spices: In a large bowl, combine the diced lamb stew meat with ground cinnamon, paprika, cumin, harissa paste, salt, and pepper. Mix thoroughly to coat the meat evenly with the spices.
- Sear the Lamb: Heat the olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Add the spiced lamb pieces and brown them on all sides to seal in flavors, about 5-7 minutes. Remove and set aside once browned.
- Sauté Aromatics: In the same pot, add the finely diced onion, crushed garlic, and grated ginger. Cook over medium heat until the onion is softened and translucent, about 5 minutes. Add the cinnamon quill during this step to infuse flavor.
- Deglaze and Simmer: Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom. Let the wine reduce slightly for 2-3 minutes. Then, return the lamb to the pot and add the beef stock. Stir to combine.
- Add Olives and Citrus: Stir in the green olives, lemon zest, and lemon juice. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook slowly for about 3 hours (180 minutes) until the lamb is very tender and flavors are melded.
- Prepare the Couscous: In a separate bowl, combine the dried couscous with the orange juice, water, raisins, salt, and pepper. Cover and let it soak for about 10 minutes, or until the liquid is absorbed and couscous is fluffy.
- Finish and Garnish: Once the lamb is cooked and tender, remove the cinnamon quill and adjust seasoning if necessary. Fluff the couscous with a fork and stir in roughly chopped mint if using. Serve the lamb tagine over the couscous, garnished with flaked almonds if desired.
Notes
- This lamb tagine recipe yields tender, juicy meat slow-cooked in a thick sauce that’s rich with Moroccan spices and citrus brightness.
- Use fresh ginger and garlic for authentic flavor depth.
- The slow cooking process is crucial to achieving melt-in-your-mouth lamb.
- Harissa paste adds a subtle heat – adjust quantity based on your spice preference.
- Flaked almonds and fresh mint add great texture and freshness to the dish but are optional.
- Serve with a side of green vegetables or a simple salad to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 742 kcal
- Sugar: 8 g
- Sodium: 1684 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 8 g
- Protein: 48 g
- Cholesterol: 110 mg
