Recipe Index

Ingredients

• 3.2lb boneless lamb shoulder, trim the fat, then ( cut in 1½ in / 1.5" cubes (2lb after trimming))
• 2 lb lamb stewing meat or shoulder, already trimmed of fat (cut in 1½ in / 1.5" cubes)
• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 3 tbsp canola oil
• 3 garlic cloves (, finely minced)
• 2 brown onions (, diced (0.3" cubes))
• 1 1/2 tbsp tomato paste
• 2 tsp grated ginger
• 2 cinnamon sticks
• 2 1/2 cups chicken stock/broth (, low sodium)
• 1 cup dried apricots (, whole (Note 2 for olives option))
• 2 - 3 tsp lemon zest ((just use 1 whole lemon, Note 3 for preserved lemon))
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 2 tsp ground cardamom
• 2 tsp turmeric powder
• 1 1/2 tsp fennel powder
• 1 tsp cayenne pepper ((can reduce for less spicy - Note 4))
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp cooking/kosher salt
• 1/2 cup slivered almonds (, toasted (Note 5))
• 1/2 cup coriander/cilantro leaves roughly chopped
• 1 1/2 batches couscous (plain, or add the fruit and nuts if you want)

Method

1. Heat the oven to 350°F, at 325°F, and mix the ground coriander, ground cumin, ground cardamom, turmeric powder, fennel powder, cayenne pepper, ground cloves, ground ginger and half teaspoon of salt in a bowl as your spice mix.
2. Toss the lamb cubes with the teaspoon of salt and the black pepper, heat the canola oil in a large oven-proof Dutch oven over high heat and brown the lamb in three batches for about 3 minutes each, turning the pieces to colour all over, then set the meat aside in a bowl.
3. Turn the heat down to medium-high, cook the diced onions and minced garlic in the lamb fat for 3 minutes until soft, then add the tomato paste, grated ginger, cinnamon sticks and your spice mix and cook for 1 and a half minutes, stirring constantly.
4. Pour in the chicken stock, stir the sauce together and return all the browned lamb and its juices to the pot.
5. Bring the tagine to a simmer, cover it with its lid and cook it in the oven for 45 minutes.
6. Add the dried apricots, replace the lid and cook the tagine for another 1 hour, checking halfway that the sauce has not reduced all the way and adding half a cup of water if you are concerned.
7. Confirm the lamb is fork tender, stir the lemon zest gently through the sauce, and serve the tagine over couscous sprinkled with the toasted slivered almonds and roughly chopped coriander leaves.

Prep: 15 min · Cook: 120 min · Total: 135 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data