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Moroccan Spiced Lamb Tagine

Big Daddy likes to take the crew on a little trip sometimes, and this tagine is a first-class ticket to North Africa without leaving your kitchen. Tender lamb shoulder slow-cooked in a fragrant blend of cinnamon, cumin, turmeric, and saffron — with sweet dried apricots and briny olives creating a flavor combination you won't forget. Serve it over couscous and let people help themselves. It's one of those meals that sparks real conversation.
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Prep Time 25 minutes
Cook Time 3 hours
Servings: 6
Ingredients Method

Ingredients
  

INGREDIENTS
  • 3 lbs lamb shoulder or shank cut into large chunks
  • Salt and freshly ground black pepper to taste
  • 3 tbsp olive oil
  • 2 large onions sliced
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp paprika
  • Pinch of saffron threads optional
  • 1 cup beef or lamb broth
  • 1 14 oz can diced tomatoes
  • 1 cup dried apricots halved
  • 1/2 cup pitted green olives
  • Zest and juice of 1 lemon
  • 2 tbsp honey
  • Fresh cilantro and parsley chopped
  • Toasted slivered almonds garnish
  • Couscous rice, or flatbread (for serving)

Method
 

INSTRUCTIONS
    Step 1 — Brown the Lamb
    1. Pat lamb dry, season with salt and pepper. In a large heavy pot, heat olive oil over medium-high heat. Sear lamb in batches until browned on all sides, 3-4 minutes per side. Remove and set aside.
    Step 2 — Build the Spice Base
    1. In the same pot, sauté onions until soft and golden, 8-10 minutes. Add garlic, cumin, coriander, cinnamon, turmeric, ginger, paprika, and saffron. Cook spices with onions for 1-2 minutes until fragrant.
    Step 3 — Build the Broth
    1. Return lamb to pot. Add broth, diced tomatoes, apricots, olives, lemon zest, lemon juice, and honey. Stir to combine.
    Step 4 — Slow Cook
    1. Bring to a simmer. Cover and reduce heat to low. Cook for 2.5-3 hours until lamb is tender and sauce is rich, stirring occasionally.
    Step 5 — Final Seasoning
    1. Adjust salt, pepper, and lemon juice to taste. Stir in chopped cilantro and parsley for freshness.
    Step 6 — Serve
    1. Serve hot in shallow bowls over couscous, rice, or with flatbread. Sprinkle with toasted almonds and extra cilantro.