This aromatic baked tagine brings the exotic flavors of Morocco to your table with tender spiced lamb, hearty chickpeas, and warm spices slow-cooked together in a comforting one-pot meal that's perfect for entertaining.
Recipe Details
Ingredients
- 1.2kg lamb shoulder, cut into 5cm chunks
- 45ml extra virgin olive oil
- 2 large yellow onions, sliced
- 6 cloves garlic, minced
- 30ml fresh ginger, grated
- 5ml ground cinnamon
- 15ml ground cumin
- 10ml ground coriander
- 10ml sweet paprika
- 5ml ground turmeric
- 5ml ground ginger
- 2.5ml cayenne pepper
- 15ml kosher salt
- 5ml freshly ground black pepper
- 45ml tomato paste
- 800g can crushed tomatoes
- 480ml beef broth
- 800g cans chickpeas, drained and rinsed
- 150g dried apricots, halved
- 30ml preserved lemons, chopped (or lemon zest)
- 120g green olives, pitted
- 30ml honey
- 3 leaves bay leaves
- 90ml fresh cilantro, chopped
- 45ml fresh mint, chopped
- 85g sliced almonds, toasted
- 300g couscous for serving
Instructions
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Preheat oven to 160°C (325°F). Season 1.2kg lamb shoulder generously with 15ml kosher salt and 5ml freshly ground black pepper.
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Heat 45ml extra virgin olive oil in a large, oven-safe Dutch oven over medium-high heat. Working in batches, brown lamb pieces on all sides, about 8 minutes total per batch. Transfer to a plate.
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Reduce heat to medium and add 2 large yellow onions to the same pot. Cook for 8-10 minutes until softened and lightly caramelized.
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Add 6 cloves garlic, 30ml fresh ginger, 5ml ground cinnamon, 15ml ground cumin, 10ml ground coriander, 10ml sweet paprika, 5ml ground turmeric, 5ml ground ginger, and 2.5ml cayenne pepper. Cook for 1 minute until fragrant.
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Stir in 45ml tomato paste and cook for 2 minutes until darkened. Add 800g can crushed tomatoes, 480ml beef broth, and 30ml honey, scraping up any browned bits from the bottom.
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Return lamb to the pot along with 800g cans chickpeas, 150g dried apricots, 30ml preserved lemons, 120g green olives, and 3 leaves bay leaves. Bring to a simmer.
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Cover tightly and transfer to the oven. Bake for 1 1/2 to 2 hours, stirring once halfway through, until lamb is fork-tender.
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Remove 3 leaves bay leaves and discard. Taste and adjust seasoning with salt, pepper, or honey as needed.
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Meanwhile, prepare 300g couscous for serving according to package directions.
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Garnish tagine with 90ml fresh cilantro, 45ml fresh mint, and 85g sliced almonds. Serve hot over couscous.
Tips
Lamb Selection: Shoulder has the perfect fat content for slow cooking and becomes incredibly tender. If unavailable, leg of lamb works but may be slightly leaner.
Browning Importance: Don't skip browning the lamb - it creates the flavor foundation for the entire dish. Work in batches to avoid overcrowding.
Spice Quality: Use fresh, high-quality spices for the best flavor. Toast whole spices and grind them yourself for even more intensity.
Liquid Level: The liquid should just cover the lamb. Add more broth during cooking if it seems to be drying out.
Preserved Lemons: These add authentic Moroccan flavor but can be hard to find. Substitute with lemon zest and a pinch of salt if needed.
Make-Ahead: This dish actually improves overnight. Cool completely and refrigerate for up to 3 days, or freeze for up to 3 months.
Serving Suggestions: Traditional accompaniments include couscous, flatbread, and harissa sauce on the side for those who like extra heat.
Texture Check: The lamb should be so tender it falls apart with a fork. If still tough after 2 hours, continue cooking in 30-minute increments.