Moroccan Lamb Tagine - Halal
The Moroccan Lamb Tagine is a culinary marvel that embodies the rich, aromatic flavors of North Africa. Each bite introduces a harmonious blend of tender lamb, sweet dried apricots, and the warm, earthy spices of ginger, cumin, and cinnamon, all slow-cooked to perfection. Served in a traditional tagine, this dish is not only a feast for the palate but also a visual delight, capturing the essence of Moroccan cuisine.
Ingrédients
- 1 kg lamb shoulder, cut into cubes
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground saffron
- 1/2 teaspoon black pepper
- 2 large tomatoes, chopped
- 1 cup chicken broth
- 2 cups water
- 1 cup dried apricots, halved
- 1/2 cup blanched almonds
- 2 tablespoons honey
- 1/2 cup fresh cilantro, chopped
- Salt to to taste
Instructions
- Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
- Add the onions and sauté until softened, about 5 minutes.
- Stir in the garlic, ginger, turmeric, cinnamon, cumin, saffron, and black pepper, cooking for another 2 minutes.
- Add the lamb cubes to the pot, stirring to coat them evenly with the spice mixture.
- Cook the lamb until browned on all sides, about 8-10 minutes.
- Stir in the chopped tomatoes, chicken broth, and water.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours.
- After 1.5 hours, stir in the dried apricots, almonds, and honey.
- Continue to simmer for another 30 minutes until the meat is tender and the sauce has thickened.
- Garnish with fresh cilantro and season with salt to taste before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 550kcal | Carbohydrates: 45g | Protéines: 35g | Fat: 25g | Sucre: 25g
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