Moroccan Jewel Lamb Tagine
Our Week 28 pick is a vibrant Moroccan-style tagine that acts as a stunning centerpiece for any social gathering. Its blend of slow-cooked tender lamb, aromatic spices, and bright pomegranate seeds makes it both visually impressive and incredibly flavorful for your guests.
Ingredients
- Lamb shoulder, cubed800 g
- Ras el Hanout spice mix2 tbsp
- Large red onion, chopped1 stk
- Garlic cloves, minced3 stk
- Dried apricots, halved100 g
- Chicken or beef stock500 ml
- Honey1 tbsp
- Toasted flaked almonds50 g
- Pomegranate seeds0.5 cup
- Fresh cilantro, chopped1 handful
Instructions
In a large heavy-based pot or tagine, brown the lamb cubes in batches with a splash of oil until golden on all sides. Remove the meat and set aside.
In the same pot, sauté the onions and garlic until softened. Stir in the Ras el Hanout spice mix and cook for 1 minute until highly fragrant.
Return the lamb to the pot. Pour in the stock, honey, and add the dried apricots. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 90 to 120 minutes until the lamb is fork-tender.
Check the sauce consistency and reduce further if needed. Just before serving, top the dish generously with toasted almonds, pomegranate seeds, and fresh cilantro for a stunning, colorful finish.
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