This authentic Moroccan lamb tagine features tender, slow-cooked lamb shoulder infused with warming spices, dried fruits, and almonds, served alongside fragrant preserved lemon couscous for a truly spectacular North African feast that brings family and friends together.
Recipe Details
Ingredients
- 1.2 kg lamb shoulder, cut into 5cm (2-inch) chunks
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 2 tbsp fresh ginger, finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 2 tbsp tomato paste
- 500 ml beef or lamb stock
- 100 g dried apricots, halved
- 80 g pitted dates, chopped
- 2 medium preserved lemons, rinsed and chopped (or 2 tbsp preserved lemon paste)
- 80 g green olives, pitted
- 60 g sliced almonds, toasted
- 1/2 cup fresh cilantro, chopped
- to taste salt
- to taste freshly ground black pepper
- 300 g couscous
- 375 ml boiling water
- 2 tbsp unsalted butter
- 1 tbsp preserved lemon, finely chopped (for couscous)
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped
Instructions
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Heat 3 tbsp extra virgin olive oil in a large, heavy-bottomed pot or traditional tagine over medium-high heat. Season 1.2 kg lamb shoulder generously with to taste salt and to taste freshly ground black pepper, then brown the meat in batches for 3-4 minutes per side until golden all over. Transfer to a plate and set aside.
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Reduce heat to medium and add 1 large yellow onion to the same pot. Cook for 5-6 minutes until softened and lightly golden, stirring occasionally. Add 4 cloves garlic cloves and 2 tbsp fresh ginger, cooking for another minute until fragrant.
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Create your spice blend by stirring in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp sweet paprika, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook for 30 seconds until the spices become aromatic and deepen in color.
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Stir in 2 tbsp tomato paste and cook for 1 minute, then gradually add 500 ml beef or lamb stock, scraping up any browned bits from the bottom of the pot. Return the browned lamb to the pot along with any accumulated juices.
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Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 1 hour and 30 minutes, stirring occasionally and adding more stock or water if needed to prevent sticking.
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Add 100 g dried apricots, 80 g pitted dates, and 2 medium preserved lemons to the tagine. Continue cooking, covered, for another 30-45 minutes until the lamb is fork-tender and the sauce has thickened beautifully.
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Stir in 80 g green olives and cook for a final 5 minutes. Taste and adjust seasoning with to taste salt and to taste freshly ground black pepper as needed. The tagine should have a rich, glossy sauce that coats the lamb.
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Meanwhile, prepare the couscous by placing 300 g couscous in a large bowl. Add to taste salt, 2 tbsp unsalted butter, and 1 tbsp preserved lemon, then pour over 375 ml boiling water. Stir once, cover tightly with plastic wrap, and let stand for 10 minutes.
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Fluff the couscous with a fork, then stir in 2 tbsp fresh mint and 2 tbsp fresh parsley. Taste and adjust seasoning if needed.
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Serve the lamb tagine over the preserved lemon couscous, garnished with 60 g sliced almonds and 1/2 cup fresh cilantro. Provide warm flatbread for an authentic Moroccan experience.
Tips
Spice Quality: Use freshly ground spices whenever possible for the most vibrant flavors. Toast whole spices like cumin and coriander seeds in a dry pan for 1-2 minutes before grinding for even deeper flavor.
Preserved Lemon Substitutes: If preserved lemons aren't available, substitute with the zest of 2 lemons plus 1 tablespoon of salt mixed together, or use pickled lemon paste from Middle Eastern stores.
Low and Slow Cooking: Traditional tagine cooking is all about patience. The long, gentle braising allows the tough connective tissues in the lamb shoulder to break down into gelatin, creating incredibly tender meat and a rich, silky sauce.
Make-Ahead Tips: This tagine actually improves overnight as the flavors meld and deepen. Cook completely, cool, and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if needed.
Authentic Serving: Traditionally served family-style from the tagine pot itself, encourage diners to eat with their hands using pieces of warm flatbread or pita to scoop up the tender meat and aromatic sauce.
Wine Pairing: Pair with a full-bodied red wine like Côtes du Rhône or a rich, spiced white like Gewürztraminer to complement the complex spice profile without overpowering the delicate fruit notes.