MoroccanMain course
Lamb Tagine
This lamb tagine is a slow-cooked stew, rich with aromatic spices like cumin, ginger, saffron, and cinnamon. Diced lamb leg simmers until tender, absorbing all the warming flavors. Apricots and honey add a subtle sweetness, balanced by the earthiness of butternut squash, which gets stirred in towards the end. It's a comforting dish that develops deep flavor with time on the stove.
Method
4 steps · 23 min total
- 01
Sauté onion and carrot
Heat the olive oil in a heavy-based pot or Dutch oven over medium heat. Add the chopped onion and carrots, cooking for 3 to 4 minutes until they start to soften. - 02
Brown lamb, add spices
Add the diced lamb to the pot and brown it on all sides, letting it get a little color. Stir in the minced garlic, cumin, ginger, saffron, and cinnamon.
Cook for a few minutes more, stirring constantly, until the spices become fragrant and their aromas fill the kitchen.
