📝 About This Recipe
Transport your kitchen to the vibrant markets of Marrakech with this soul-warming Moroccan classic. Succulent chunks of lamb shoulder are slow-cooked in a fragrant tapestry of Ras el Hanout, ginger, and saffron, creating a melt-in-your-mouth texture. The addition of plump dried apricots and a touch of honey provides a sophisticated sweetness that perfectly balances the earthy spices, making this a true masterpiece of North African cuisine.
🥗 Ingredients
The Meat and Marinade
- 2 pounds Lamb shoulder (cut into 1.5-inch cubes, excess fat trimmed)
- 2 tablespoons Ras el Hanout (a high-quality Moroccan spice blend)
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 3 tablespoons Olive oil (divided)
The Aromatic Base
- 2 large Yellow onion (finely grated or very finely chopped)
- 4 cloves Garlic (minced)
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 3 cups Beef or Lamb stock (low sodium)
- 1 small bunch Cilantro and Parsley (tied together with kitchen twine)
The Sweet Finish and Garnish
- 1 cup Dried apricots (halved if very large)
- 2 tablespoons Honey (wildflower or orange blossom preferred)
- 1/4 cup Slivered almonds (toasted until golden)
- 2 tablespoons Fresh cilantro (roughly chopped for garnish)
- to taste Salt and Black pepper
👨🍳 Instructions
-
1
In a large bowl, toss the lamb cubes with 1 tablespoon of olive oil, the Ras el Hanout, ginger, cinnamon, and a generous pinch of salt and pepper. Let it marinate for at least 20 minutes (or overnight in the fridge for deeper flavor).
-
2
Heat 1 tablespoon of olive oil in a heavy-based Dutch oven or a traditional clay tagine over medium-high heat.
-
3
Brown the lamb in batches, ensuring not to crowd the pan. Sear until a deep golden crust forms on all sides, about 5-7 minutes per batch. Remove the meat and set aside on a plate.
-
4
Reduce the heat to medium and add the remaining tablespoon of oil. Stir in the grated onions and a pinch of salt. Sauté for 8-10 minutes until the onions are soft and translucent, but not browned.
-
5
Add the minced garlic and cook for another 1 minute until fragrant.
-
6
Return the lamb and any accumulated juices to the pot. Pour in the stock and the saffron water (including the threads).
-
7
Nestle the tied bundle of cilantro and parsley into the liquid. Bring the mixture to a gentle simmer.
-
8
Cover with a tight-fitting lid and reduce the heat to low. Let it simmer very gently for 1 hour and 45 minutes. The lamb should be getting tender but not falling apart yet.
-
9
Remove the lid and discard the herb bundle. Stir in the dried apricots and the honey.
-
10
Continue to simmer, uncovered, for another 30-45 minutes. This allows the sauce to reduce and thicken into a rich glaze while the apricots plump up.
-
11
Taste the sauce. Adjust the seasoning with more salt, pepper, or a tiny squeeze of lemon juice if you feel it needs acidity to balance the sweetness.
-
12
While the tagine finishes, toast the slivered almonds in a dry pan over medium heat for 2-3 minutes until fragrant and golden brown.
-
13
Serve the tagine piping hot, garnished generously with the toasted almonds and fresh chopped cilantro.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat remains succulent during the long braise. Grating the onions instead of chopping them creates a thicker, more uniform sauce that clings to the meat. Don't rush the browning of the meat—that caramelization is where the deep 'umami' base of the dish comes from. If the sauce is too thin at the end, remove the meat and boil the liquid rapidly for 5 minutes to reduce it further before serving. For an authentic touch, add a strip of preserved lemon rind during the last 30 minutes of cooking.
🍽️ Serving Suggestions
Serve over a bed of fluffy couscous steamed with a pinch of turmeric and a knob of butter. Pair with a side of Moroccan carrot salad dressed with cumin and lemon. Offer a dollop of Greek yogurt or labneh on the side to provide a cool contrast to the warm spices. Accompany with warm crusty bread or khobz to soak up every drop of the golden sauce. A glass of medium-bodied red wine like a Syrah or a Moroccan Grenache complements the spices beautifully.