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This Exotic Moroccan Tagine Will Be The Most Delicious Thing You’ll Ever Make

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INGREDIENTS

  1. 4 lb. boneless lamb roast, cut into 1″ pieces
  2. Kosher salt
  3. 3 c. low-sodium chicken broth
  4. dried apricots
  5. 3 tbsp. extra-virgin olive oil
  6. onion, chopped
  7. cloves garlic, sliced
  8. 2 tsp. freshly minced ginger
  9. 2 tbsp. tomato paste
  10. cinnamon stick
  11. Small pinch of saffron
  12. 1/2 tsp. ground turmeric
  13. 1/2 tsp. ground coriander
  14. 1/4 tsp. ground cardamom
  15. 1/4 tsp. ground nutmeg
  16. 1/4 tsp. ground cloves
  17. Freshly ground black pepper
  18. 1/4 c. freshly chopped cilantro, plus more for garnish
  19. 1/2 c. toasted almond slivers
  20. Torn mint leaves

DIRECTIONS

  1. Start by tossing lamb with 2 teaspoons salt in a large bowl before letting sit at room temperature for 1 hour or overnight in the refrigerator.
  2.  Bring chicken broth to a boil in a small saucepan (the heat should be medium). Remove from heat and add dried apricots. Let sit at least 15 minutes.
  3. Add lamb in the Tagine pot and cook until it becomes yellow-ish, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
  4. The heat needs to be reduced to medium before adding onion to the pot and cooked until soft. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.
  5. After adding lamb, apricots, and broth to pot and season with salt and pepper, they need to be boiled, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours.
  6. Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.

NOTE :
” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”