Moroccan Saffron and Lamb Celebration Tagine
Celebrate Week 33 with this magnificent tagine, a vibrant centerpiece designed for sharing and storytelling. Its exotic aromas and melt-in-your-mouth lamb make it the ultimate choice for a festive dinner with friends.
Ingredients
- Lamb shoulder, cubed800 g
- Onions, finely diced2 pcs
- Dried apricots150 g
- Slivered pistachios50 g
- Chicken or vegetable stock500 ml
- Ras el hanout spice mix2 tbsp
- Honey1 tbsp
- Fresh cilantro1 bunch
- Olive oil2 tbsp
- Garlic cloves, minced3 pcs
Instructions
Heat olive oil in a large heavy-based pot or tagine. Add the lamb cubes and brown them on all sides until golden, then remove 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 one minute until fragrant.
Return the lamb to the pot, add the stock and honey. Cover with a lid and simmer on low heat for about 90 minutes until the meat begins to soften.
Stir in the dried apricots and continue to simmer for another 30 minutes. The sauce should thicken and the lamb should become melt-in-the-mouth tender.
Garnish the dish generously with slivered pistachios and chopped fresh cilantro. Serve hot with a side of fluffy couscous or crusty bread.
Save recipe in Veloop
