Morrocan Lamb Tagine

Here’s a classic Moroccan Lamb Tagine recipe, This dish is rich, warmly spiced, and slightly sweet thanks to the dried apricots — a perfect balance of Moroccan flavors. Ingrédients Viandes • 2 lbs Lamb shoulder Fruits et légumes • 1 cup Carrots • 1 Cilantro, Fresh • 1 tsp Coriander, ground • 1 cup Dried apricots • 3 cloves Garlic • 1/2 tsp Ginger, ground • 1 Onion, large • 1 cup Sweet potatoes • 1 can Tomatoes Conserves • 1 cup Chicken or beef broth Condiments • 1 cup Green olives, pitted • 1/4 tsp Cayenne pepper • 1 tsp Cinnamon, ground • 1/2 tsp Paprika, smoked • 1 tsp Turmeric, ground • 2 tbsp Olive oil Fruits secs et graines • 1/2 cup Almonds, toasted • 1 tsp Cumin, ground

Preparation 1 : Searing the Meat In a large tagine, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides (about 5–7 minutes). Remove and set aside. 2 :heated the Vegetables In the same tagine, add the onion and sauté until translucent. Add the garlic, carrots, and sweet potatoes. Cook for 5 more minutes. 3 : Add the Spices Add the cumin, coriander, turmeric, cinnamon, ginger, paprika, and cayenne pepper. Mix well and cook for 1 minute to release the flavors. 4 : Add the Liquids and Fruit Return the meat to the tagine. Add the tomatoes, broth, apricots, and olives. Mix well. 5 : Simmer Cover and simmer over low heat for 1.5 to 2 hours, until the lamb is very tender. Stir occasionally. Add a little water or broth if necessary. 6 : Finish Taste and adjust the seasoning. Just before serving, add the toasted almonds and fresh cilantro.