5-Ingredient Moroccan Spiced Lamb Tagine

Ingredients

• id: lamb_shoulder metric: 1kg imperial: 2.2 lb name: lamb shoulder, cut into 5cm chunks

• id: ras_el_hanout metric: 3 tbsp imperial: 3 tbsp name: ras el hanout spice blend

• id: canned_tomatoes metric: 400g can imperial: 14 oz can name: diced tomatoes

• id: dried_apricots metric: 150g imperial: 5.3 oz name: dried apricots, halved

• id: chicken_stock metric: 500ml imperial: 2 cups name: chicken stock

Instructions

1. Preheat your oven to 160°C (320°F). Pat the {lamb_shoulder} chunks dry and season generously with salt and pepper, then coat evenly with the {ras_el_hanout} spice blend.

2. Heat a large, heavy-bottomed oven-safe pot or tagine over medium-high heat. Brown the spiced lamb pieces in batches for 3-4 minutes per side until deeply caramelised and aromatic.

3. Return all lamb to the pot and add the {canned_tomatoes}, {dried_apricots}, and {chicken_stock}. Stir gently to combine, ensuring the liquid just covers the meat.

4. Bring to a gentle simmer, then cover tightly and transfer to the preheated oven. Cook for 1.5-2 hours until the lamb is fork-tender and falling apart.

5. Check occasionally and add a little more stock if needed to prevent sticking. The sauce should be thick and rich, coating the tender lamb pieces.

6. Let rest for 10 minutes before serving. The flavours will have melded beautifully, creating an intensely aromatic and satisfying tagine.

Tips

Spice Blend Substitute: If ras el hanout isn't available, mix 1 tbsp ground cinnamon, 1 tbsp ground cumin, 1 tbsp sweet paprika, and 1 tsp each of ground ginger and turmeric.

Lamb Cut Selection: Shoulder works best for slow cooking as it becomes incredibly tender. Leg of lamb can be substituted but may cook slightly faster.

Low and Slow Cooking: The key to perfect tagine is patience - low heat and long cooking time develop deep, complex flavours and ensure melt-in-your-mouth lamb.

Make-Ahead Option: This dish improves overnight and can be made 1-2 days ahead. Reheat gently on the stovetop, adding a splash of stock if needed.

Traditional Touch: If you have a tagine pot, use it for authentic presentation and even better flavour development.

Serving Suggestions: Serve over fluffy couscous, with warm flatbread, or alongside roasted vegetables. The sweet-savoury sauce pairs beautifully with simple starches that can absorb the aromatic juices.