Lamb Tagine
A Moroccan dish featuring tender lamb, aromatic spices, sweet dried apricots, and soft squash. Cooked low and slow, it absorbs all the flavors of the spices—best served with couscous.
Ingredients
- 2 tbsp Olive oil
- 1 pcs Onion
- 2 pcs Carrot
- 500 g Lamb (leg fillet)
- 2 clove Garlic
- 0.5 tsp Cumin
- 0.5 tsp Ground ginger
- 0.25 tsp Saffron
- 1 tsp Cinnamon
- 1 tbsp Honey
- 100 g Dried apricots
- 1 pcs Vegetable bouillon cube
- 400 g Butternut squash
- Couscous
- bunch Parsley
Instructions
- Heat the olive oil in a heavy skillet or tagine over medium heat. Slice the onion and carrot, add them to the oil and sauté for 3–4 minutes, stirring, until softened.
- Cut the lamb into cubes and add to the vegetables. Stir-fry until the meat is browned on all sides. Mince or crush the garlic, add it to the skillet along with all the spices: cumin, ginger, saffron, and cinnamon. Cook for another 2–3 minutes until the spices become fragrant.
- Stir in the honey and dried apricots. Crumble the bouillon cube into the skillet and pour in approximately 500 ml of boiling water (just enough to cover the meat). Mix well, bring to a boil, then reduce the heat to low, cover with a lid and simmer for 1 hour.
- Remove the lid and cook for another 30 minutes, allowing some of the liquid to evaporate. Cut the squash into cubes, add to the tagine and cook for another 20–30 minutes until the squash is tender and the lamb is very soft and succulent.
- Serve the tagine hot alongside couscous or rice. Garnish with fresh parsley and pine nuts, if desired.