Description
This Moroccan Lamb Tagine is a rich, flavorful stew featuring tender lamb slow-cooked with warming spices, olives, and fragrant citrus. Served with fluffy couscous infused with orange juice, raisins, and mint, this dish delivers an authentic taste of North African cuisine that’s perfect for a comforting dinner or special occasion.
Ingredients
Scale
Lamb and Spices
- 1 1/2 lbs lamb stew meat (diced lamb)
- 1 tsp ground cinnamon
- 1 tbsp ground paprika
- 2 tsp cumin
- 1 tbsp harissa paste
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 1 cinnamon quill
Vegetables and Liquids
- 1 yellow/brown onion (finely diced)
- 3 garlic cloves (crushed/minced)
- 1 tbsp ginger (freshly grated or ground)
- 1/2 cup red wine
- 2 cups beef stock
Additional Ingredients
- 3/4 cup green olives
- 1 tbsp lemon zest (about the zest of 1 lemon)
- 2 tbsp lemon juice
- 1 1/2 cup dried couscous
- 1 cup orange juice (freshly squeezed)
- 1/2 cup water
- 1/2 cup raisins
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp mint (roughly chopped, optional)
- 3 tbsp flaked almonds (optional)
Instructions
- Prepare the lamb and spices: In a large bowl, combine the diced lamb with ground cinnamon, paprika, cumin, harissa paste, salt, and pepper. Mix thoroughly to coat the meat with the spices.
- Sauté aromatics: Heat olive oil in a heavy-bottomed pot or tagine over medium heat. Add the cinnamon quill and diced onion, cooking until softened and translucent. Stir in crushed garlic and ginger, cooking for another minute until fragrant.
- Brown the lamb: Add the spiced lamb pieces to the pot and brown on all sides to seal in the flavors, about 5-7 minutes.
- Add liquids and simmer: Pour in red wine to deglaze the pot, scraping up browned bits from the bottom. Then add beef stock, green olives, lemon zest, and lemon juice. Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Slow cook the tagine: Allow the lamb to simmer gently on low heat for about 3 hours or until the meat is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Prepare the couscous: In a separate bowl, combine couscous with orange juice, water, raisins, salt, and pepper. Cover and let it absorb the liquid for about 10 minutes, then fluff with a fork.
- Finish and serve: Remove the cinnamon quill from the tagine. Optionally sprinkle chopped mint and flaked almonds over the couscous for added freshness and crunch. Serve the tender lamb tagine over the fluffy citrus couscous while hot.
Notes
- This lamb tagine recipe is incredibly flavorful and tender from slow cooking, making it a hearty and comforting meal.
- Using a heavy pot or a traditional tagine ensures even heat and the best texture.
- You can adjust the spiciness by varying the amount of harissa paste according to your taste.
- Freshly squeezed orange and lemon juices brighten the dish and complement the spices beautifully.
- Adding mint and flaked almonds to the couscous is optional but adds a lovely contrast of texture and freshness.
- Leftovers taste even better the next day as the flavors continue to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 742 kcal
- Sugar: 8 g
- Sodium: 1684 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 8 g
- Protein: 48 g
- Cholesterol: 110 mg
