Moroccan Spiced Lamb Tagine with Apricots and Almond Couscous

Moroccan Spiced Lamb Tagine with Apricots and Almond Couscous
Category: Main Dish

Description: This recipe pays homage to the rich culinary traditions of Morocco, creating a harmonious blend of savory and sweet flavors that will transport you to the bustling markets of Marrakech. The slow-cooked lamb, infused with a medley of spices, pairs perfectly with the fruity sweetness of apricots and the crunch of almond-studded couscous, making this dish a true delight for the senses. Set out on a flavorful journey with our Moroccan Spiced Lamb Tagine.


Preparation Mode:

First, season the lamb with salt, black pepper, smoked paprika, ground cumin, ground coriander, ground cinnamon, ground ginger, ground turmeric, and ground cumin. Then, in a large, heavy-bottomed pot or tagine, heat the olive oil over medium-high heat, add the lamb cubes, and cook them until browned on all sides. Return the browned lamb to the pot and add the chopped onions and minced garlic, sautéing until softened and fragrant.

Add the diced tomatoes with their juice, beef or vegetable broth, dried apricots, and honey, stirring to combine. Bring the mixture to a boil, then lower the heat to a simmer, cover, and cook for one to two hours, stirring from time to time, until the lamb is tender and the flavors have melded. Prepare the Almond Couscous while the tagine is simmering.

In a separate saucepan, bring the chicken or vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it settle for five minutes, then fluff with a fork.

Add the sliced almonds and season with salt and black pepper. Enjoy the exotic aromas and rich tastes of Morocco in the comfort of your own home with this dish of Moroccan Spiced Lamb Tagine, which combines the warmth of spices, the sweetness of apricots, and the nuttiness of almond couscous for an unforgettable culinary experience. Once the lamb is tender, taste the tagine and adjust the seasoning if necessary.

Serve the tagine over Almond Couscous and garnish with fresh cilantro.