Name: Easy Lamb Tagine Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 pounds lamb shoulder, cubed; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper (optional, for extra heat); 1 can (14 ounces) diced tomatoes; 1 cup chicken or vegetable broth; 1 cup dried apricots, halved; 1/2 cup pitted green olives; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Cooked couscous or rice (for serving)

How To Make Easy Lamb Tagine

Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.

Preparation: 15 minutes

Cooking: 2 hours

Total: 2 hours 15 minutes

Serves:

Ingredients

2 pounds lamb shoulder, cubed
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 can (14 ounces) diced tomatoes
1 cup chicken or vegetable broth
1 cup dried apricots, halved
1/2 cup pitted green olives
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked couscous or rice (for serving)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Cook until the onion is softened and translucent, about 5 minutes.
Add the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic in the spices.
Return the browned lamb to the pot and add the diced tomatoes and chicken or vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 1/2 to 2 hours, or until the lamb is tender and the flavors have melded together.
Stir in the dried apricots and pitted olives. Cook for an additional 10 minutes.
Season with salt and pepper to taste. Garnish with fresh cilantro.
Serve the lamb tagine over cooked couscous or rice.