Equipment
Ingredients
Meat
- 800 g lamb shoulder, diced into 4cm pieces
Aromatics and Base
- 30 ml olive oil
- 2 onion, diced
- 4 garlic clove, minced
- 15 g fresh ginger, peeled and grated
Spices
- 10 g ras el hanout
- 3 g ground cinnamon
- 3 g ground cumin
- ⅛ g saffron threads
- 5 g kosher salt
- 2 g black pepper, freshly ground
Braising Liquids and Fruits
- 400 ml lamb stock
- 150 g dried apricots, halved
- 30 g honey
Garnish
- 50 g blanched almonds, whole
- 10 g fresh coriander, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1374 kcal
- Protein
- 130 g
- Carbohydrates
- 53 g
- Fat
- 91 g
- Fiber
- 7 g
- Sugar
- 37 g
- Sodium
- 1829 mg
- Saturated Fat
- 20 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 0 mg
- Potassium
- 1268 mg
- Calcium
- 137 mg
- Iron
- 7.0 mg
- Magnesium
- 85 mg
- Phosphorus
- 405 mg
- Zinc
- 10.2 mg
- Vitamin A
- 68 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.2 mg
- Folate
- 2 mcg
- Water
- 7 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Measure and combine the ras el hanout, ground cinnamon, ground cumin, kosher salt, and black pepper in a small bowl.
Toss the diced lamb shoulder with the spice blend until the meat is thoroughly and evenly coated.
Heat the olive oil in a heavy-bottomed pot over medium-high heat. Sear the seasoned lamb in batches to avoid crowding, turning until browned on all sides, then temporarily remove the lamb from the pot.
Add the diced onion, minced garlic clove, and grated fresh ginger to the same pot. Saute until the onions soften and begin to turn translucent.
Pour the lamb stock into the pot, scraping the bottom with a wooden spoon to release any browned bits. Return the seared lamb and add the saffron threads to the pot.
Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover tightly and simmer for 90 minutes, stirring occasionally.
Stir the halved dried apricots and honey into the stew, mixing well to incorporate the sweet flavors evenly.
Simmer the mixture covered for an additional 30 minutes until the lamb is highly tender and reaches a safe internal temperature of 74 C or 165 F. The sauce should be rich and slightly thickened.
While the stew finishes its final simmer, toast the blanched almonds in a dry small skillet over medium heat, shaking the pan frequently until the nuts turn golden brown.
Garnish the finished tagine with the freshly toasted almonds and chopped fresh coriander immediately before serving.
Chef's Notes
- Using lamb shoulder over leaner cuts like leg is absolutely crucial as the rich connective tissue breaks down during the slow braise, resulting in meltingly tender meat.
- Blooming the saffron threads in two tablespoons of warm stock for ten minutes before adding them to the main pot will help maximize their vibrant golden color and distinct aromatic profile.
- Always toast the almonds right before serving rather than adding them into the stew early. This ensures they retain their crisp texture and contrast beautifully with the soft, slow-cooked stew components.
Storage
Refrigerator: 4 days — Flavors deepen and improve after an overnight rest in the refrigerator.
Freezer: 3 months — Freeze without the almond and fresh coriander garnishes to maintain texture.
Reheating: Simmer gently in a pot over medium-low heat until warmed completely through.
Troubleshooting
Tough or chewy lamb pieces
Cause: The lamb was undercooked or boiled at too rapid a temperature instead of a gentle simmer.
Fix: Continue to simmer over low heat for another 20 to 30 minutes, adding a splash of stock or water if the pan looks too dry.
Prevention: Ensure the liquid barely bubbles and maintain a low heat. Allow sufficient time for the connective tissues to break down.
Sauce is too thin and watery
Cause: The lid trapped too much condensation or the meat released excess liquid without sufficient evaporation.
Fix: Remove the lamb and apricots with a slotted spoon, then increase the heat to medium-high and reduce the liquid for 5 to 10 minutes until syrupy.
Prevention: Slightly offset the lid during the last 30 minutes of cooking to encourage evaporation.
Cultural Context
The tagine is both a traditional Moroccan cooking vessel characterized by its conical lid and the incredibly aromatic stew prepared within it. The harmonious combination of savory, slow-braised meat with sweet fruit and honey is a hallmark of North African cuisine, reflecting historical Moorish and Arab culinary influences that celebrated complex flavor profiles.
