📝 About This Recipe
Transport your senses to the bustling medinas of Marrakech with this exquisite, slow-cooked Moroccan Lamb Tagine. This naturally gluten-free masterpiece balances the savory richness of grass-fed lamb shoulder with the floral sweetness of honey, saffron, and plump dried apricots. It is a celebratory dish that showcases the 'sweet and savory' profile quintessential to Maghrebi cuisine, resulting in meat so tender it can be eaten with a spoon.
🥗 Ingredients
The Meat and Marinade
- 2 pounds Lamb shoulder (boneless, cut into 1.5-inch cubes)
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Ras el Hanout (ensure certified gluten-free)
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground cinnamon
Aromatics and Liquid
- 2 large Red onion (finely grated or very finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 generous pinch Saffron threads (crushed into 2 tbsp warm water)
- 2 cups Beef or Lamb stock (low-sodium and gluten-free)
- 2 tablespoons Honey (wildflower or orange blossom preferred)
Fruits and Finishing
- 1 cup Dried apricots (halved)
- 1 piece Cinnamon stick
- 1/2 cup Fresh cilantro (chopped)
- 1/4 cup Toasted almond slivers (for crunch)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large bowl, toss the cubed lamb with the Ras el Hanout, ginger, cinnamon, and a generous pinch of salt and pepper. Let it marinate for at least 20 minutes at room temperature.
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2
Heat the olive oil in a heavy-bottomed tagine or a large Dutch oven over medium-high heat.
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3
Working in batches to avoid crowding, brown the lamb cubes on all sides until a deep golden-brown crust forms. Remove the meat and set aside on a plate.
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4
Reduce the heat to medium. In the same pot, add the grated onions. Sauté for 5-7 minutes until soft and translucent, scraping up the browned bits (fond) from the bottom.
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5
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
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6
Return the lamb and any accumulated juices back into the pot. Pour in the stock and the saffron-infused water.
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7
Add the cinnamon stick. Bring the liquid to a gentle simmer, then reduce the heat to the lowest setting.
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8
Cover with a tight-fitting lid and simmer very gently for 1 hour and 45 minutes. The meat should be starting to get tender.
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9
Stir in the honey and the dried apricots. The apricots will begin to plump up and naturally thicken the sauce.
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10
Cover and cook for an additional 30-45 minutes, or until the lamb is 'fork-tender' and the sauce has reduced to a thick, syrupy glaze.
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11
Remove the cinnamon stick. Taste the sauce and adjust the seasoning with more salt or honey if desired.
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12
Just before serving, stir in half of the fresh cilantro to brighten the flavors.
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13
Transfer to a serving platter or serve directly from the tagine. Garnish with the remaining cilantro and toasted almond slivers for texture.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat stays moist during the long braise. If your sauce is too thin at the end, remove the lid and increase the heat for the last 10 minutes to reduce it. Grate the onions instead of chopping them; they will melt into the sauce, creating a thick, velvety texture without needing flour. For the best flavor, bloom your saffron in warm water for at least 10 minutes before adding it to the pot. If you don't have a tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat evenly.
🍽️ Serving Suggestions
Serve over hot, buttery cauliflower rice to keep the meal entirely gluten-free and grain-free. Pair with a side of roasted carrots tossed in cumin and lemon juice. A dollop of plain Greek yogurt or labneh on top helps cut through the richness of the lamb. Serve with a crisp Moroccan cucumber and tomato salad to provide a refreshing temperature contrast. Pair with a bold Moroccan mint tea or a glass of spicy Syrah wine.