A flavorful Moroccan dish featuring tender lamb and hearty potatoes, simmered with aromatic spices and served with couscous or rice.

Scale

In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb pieces in batches, browning them on all sides. Remove the browned lamb and set it aside on a plate.
In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
Add the cumin, coriander, cinnamon, ginger, cayenne pepper, salt, and black pepper to the onions. Stir well to coat the onions with the spices and let them cook for about 2 minutes.
Return the browned lamb to the pot, along with the diced tomatoes and their juices. Pour in the broth, stirring everything together. Bring the mixture to a gentle simmer.
Add the potato chunks and dried apricots to the pot, nestling them into the lamb mixture. Cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 1.5 to 2 hours.
After the lamb is tender and the flavors have melded beautifully, taste and adjust the seasoning if needed. If using toasted almonds, sprinkle them over the top just before serving.
Serve the Moroccan Lamb Tagine hot, garnished with fresh cilantro and parsley, alongside fluffy couscous or rice.

Keywords: Moroccan Lamb Tagine, Lamb Recipe, Tagine Recipe, Moroccan Cuisine