Luscious Moroccan Lamb Tagine

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) dried apricots 1/2 cup (100g) dried apricots
• 1/2 cup (100g) pitted prunes 1/2 cup (100g) pitted prunes
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 35g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the ground ginger, ground cinnamon, ground turmeric, and saffron threads to the skillet. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned lamb to the skillet and pour in the chicken or vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low.
5. 5.
   Cover the skillet and let the lamb simmer for 1.5 to 2 hours, or until it becomes tender and easily falls apart.
6. 6.
   Add the dried apricots, pitted prunes, honey, and lemon juice to the skillet. Stir gently to combine.
7. 7.
   Continue simmering the dish for an additional 30 minutes, or until the dried fruits have softened and the flavors have melded together.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Lham lahlou hot, garnished with fresh cilantro. Accompany it with fluffy couscous or crusty bread to soak up the delicious sauce.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can remove the cooked lamb from the skillet and simmer the sauce on high heat until it reaches the desired consistency.
• Feel free to experiment with different dried fruits such as dates or figs to add your own twist to the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Serve the dish with a sprinkle of toasted almonds for added crunch and flavor.

Serving advice

Serve the Lham lahlou as the main course, accompanied by fluffy couscous or crusty bread. The tender lamb and sweet sauce pair perfectly with the light and fluffy texture of couscous, creating a satisfying and complete meal.

Presentation advice

Present the Lham lahlou in a traditional Moroccan tagine or a deep serving dish. Garnish it with fresh cilantro leaves for a pop of color. The vibrant hues of the spices and the plump dried fruits will make the dish visually appealing and inviting.