Chefs Binge · Moroccan · Serves 5 servings
Moroccan Lamb Tagine with Potatoes
Lamb shoulder slow-cooked with dates, raisins, apricots and warm Moroccan spices, with new potatoes going in near the end to soak up the sauce.
Prep
30 min
Cook
1 hr 40 min
Total
2 hrs 10 min
Serves
5 servings
Per serving
577 kcal
Ingredients
For the Lamb
900 g lamb shoulder or leg - cut into chunks
40 ml olive oil
160 g onion - finely chopped
15 g garlic - minced
12 g fresh ginger - grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper - optional, for heat
Salt to taste
For the Tagine
250 g tomatoes - chopped (or canned diced tomatoes)
110 g dried dates - diced
60 g raisins
150 g tinned apricots - with the juice. Fresh: pitted and quartered. Dried: add a splash more stock
300 g new potatoes - halved or quartered if large
450 ml vegetable or chicken broth
22 g honey
1 cinnamon stick
2 bay leaves
Zest of 1/2 lemon
Fresh coriander and parsley - chopped, for garnish
Equipment
Heavy Casserole or Dutch Oven · Zester
Method
1
Marinate the Lamb. In a bowl, combine the lamb chunks with ground cumin, coriander, cinnamon, turmeric, paprika, black pepper, cayenne (if using), and salt. Mix well to coat the lamb evenly. Let the lamb marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavour.
2
Prepare the Tagine Base. Heat the olive oil in a tagine or heavy-bottomed pot over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
3
Brown the Lamb. Add the marinated lamb chunks to the pot and brown them on all sides, about 5-7 minutes.
4
Add Liquids and Simmer. Add chopped tomatoes, diced dates, raisins, broth, honey, cinnamon stick, bay leaves, and lemon zest to the pot. Stir well to combine, and bring to a boil.
5
Simmer and Cook. Reduce the heat to low, cover, and simmer for about 1 hour, or until the lamb is beginning to tenderise and the flavours are melding.
6
Add New Potatoes. After 1 hour of simmering, add the new potatoes to the pot. Continue to simmer for an additional 30-40 minutes, or until the potatoes are tender and the lamb is fully cooked.
7
Add Tinned Apricots (or Fresh Apricots). About 10-15 minutes before the end of the cooking time, gently stir in the tinned apricots (or fresh apricots, if using). Allow them to warm through and absorb the flavours of the dish.
8
Final Touches. Adjust seasoning with salt and pepper as needed.
9
Serve. Garnish with chopped fresh coriander and parsley. Serve hot with couscous, rice, or crusty bread.
Per serving Calories 577 kcal · Protein 33 g · Carbs 50 g · Fat 36 g · Saturates 13 g · Fibre 6 g · Sugar 32 g · Sodium 300 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/moroccan-lamb-tagine-with-potatoes
Cooked it? Rate it at that link · one tap, no sign-up