Lamb Tagine Recipe

Prepare the Ingredients

Chop the onions, garlic, and carrots. Rinse the dried apricots and set aside.

Season the Lamb

Pat the lamb shanks dry with paper towels. Season them generously with salt and black pepper.

Sear the Lamb

In a large tagine or heavy pot, heat 3 tablespoons of olive oil over medium-high heat. Add the lamb shanks and sear them on all sides until browned. Remove the shanks and set aside.

Sauté the Aromatics

In the same pot, add the chopped onions, garlic, and carrots. Sauté for about 5-7 minutes until the onions are translucent.

Add Spices

Stir in the cinnamon stick, ground cumin, ground coriander, and turmeric. Cook for an additional 2 minutes until fragrant.

Combine Ingredients

Return the lamb shanks to the pot. Add the lamb or chicken broth and the dried apricots. Bring the mixture to a simmer.

Simmer

Cover the pot and reduce the heat to low. Let it simmer for about 1.5 to 2 hours or until the lamb is tender and easily falls off the bone.

Prepare the Eggs

While the tagine is simmering, boil the eggs in a separate pot for about 10 minutes. Once done, peel and set aside.

Toast the Nuts

In a small skillet, toast the sesame seeds and sliced almonds over medium heat until golden and fragrant, about 3-5 minutes. Stir frequently to avoid burning.

Garnish

Once the lamb is cooked, remove it from the pot and serve on a platter. Top with boiled eggs, toasted sesame seeds, and sliced almonds. Garnish with fresh cilantro or parsley.