Lamb Tagine Recipe

Prepare the Ingredients

Gather all ingredients and prepare them by chopping, dicing, or measuring as needed.

Sear the Lamb

In a large tagine or Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion and diced carrot. Sauté until the onion is translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Add Spices and Liquids

Stir in the ground cumin, coriander, cinnamon, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant. Add the diced tomato, dried apricots, and seared lamb back into the pot. Pour in the chicken broth or water.

Simmer

Bring the mixture to a gentle simmer. Cover and reduce the heat to low. Let it cook slowly for about 2 hours, or until the lamb is tender.

Add Almonds

In the last 30 minutes of cooking, stir in the slivered almonds. This will allow them to soften slightly and infuse flavor into the tagine.

Serve

Once cooked, taste and adjust seasoning if needed. Serve hot with couscous or bread.