📝 About This Recipe
Transport your senses to the bustling medinas of Marrakesh with this exquisite Moroccan masterpiece, where tender grass-fed lamb is slow-cooked in a fragrant bath of Ras el Hanout and saffron. This tagine perfectly embodies the 'Mrouzia' style, balancing the savory depth of ginger and turmeric with the honeyed sweetness of plump dried apricots. The addition of toasted walnuts provides a sophisticated textural contrast, making this a celebratory dish that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Meat and Marinade
- 2 lbs Lamb shoulder (boneless, cut into 1.5-inch cubes)
- 1.5 tablespoons Ras el Hanout (high-quality Moroccan spice blend)
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 3 tablespoons Olive oil (divided)
The Aromatics and Liquid
- 2 large Yellow onion (grated or very finely minced)
- 4 cloves Garlic (minced)
- 1 piece Cinnamon stick (about 3 inches long)
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 2 cups Beef or Lamb stock (low sodium)
- 1 small bunch Fresh cilantro and parsley (tied together with kitchen twine)
The Sweetness and Crunch
- 1 cup Dried apricots (whole, high-quality Turkish apricots)
- 2 tablespoons Honey (wildflower or orange blossom preferred)
- 1/2 teaspoon Ground cinnamon
- 1/2 cup Walnut halves (lightly toasted)
- 1 tablespoon Sesame seeds (toasted for garnish)
👨🍳 Instructions
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1
In a large bowl, toss the lamb cubes with 1 tablespoon of olive oil, Ras el Hanout, ginger, and turmeric. Cover and refrigerate for at least 30 minutes, or overnight for best results.
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2
Heat 1 tablespoon of olive oil in a heavy-based tagine or a Dutch oven over medium-high heat. Brown the lamb in batches until a golden crust forms on all sides. Remove the meat and set aside.
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3
Reduce heat to medium. Add the remaining tablespoon of oil and the grated onions. Sauté for 8-10 minutes until soft and translucent, but not browned.
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4
Stir in the minced garlic and cook for 1 minute until fragrant. Add the cinnamon stick and return the browned lamb (and any juices) to the pot.
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5
Pour in the stock and the saffron water. Place the tied herb bundle on top. Bring to a gentle simmer.
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6
Cover with a tight-fitting lid. Reduce heat to the lowest setting and simmer gently for 90 minutes. The lamb should be getting tender but not falling apart yet.
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7
While the lamb simmers, place the dried apricots in a small saucepan with 1/2 cup of the cooking liquid from the tagine, the honey, and the ground cinnamon.
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8
Simmer the apricots separately over medium heat for 10-15 minutes until they are plump and the liquid has reduced to a thick, syrupy glaze.
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9
Remove the herb bundle and the cinnamon stick from the main pot. Add the glazed apricots and their syrup into the tagine.
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10
Cook uncovered for another 15-20 minutes. This allows the sauce to reduce and thicken into a rich, silky consistency that coats the back of a spoon.
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11
Taste and adjust seasoning with salt and pepper. In a dry pan, toast the walnut halves until fragrant and slightly darkened.
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12
Serve the tagine directly from the vessel, topping with the toasted walnuts and a sprinkle of sesame seeds for the final touch of elegance.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat stays succulent during the long braise. Grate your onions instead of chopping them; they will melt into the sauce, creating the authentic thick 'degla' texture. Don't skip the separate apricot glazing step; it prevents the apricots from falling apart and keeps the main sauce from becoming overly dark. If the sauce is too thin at the end, remove the meat and boil the liquid rapidly for 5 minutes before reuniting them. For an extra layer of flavor, add a teaspoon of orange blossom water at the very end of cooking.
🍽️ Serving Suggestions
Serve alongside fluffy couscous steamed with a knob of butter and a pinch of salt. Pair with a side of Moroccan carrot salad with cumin and lemon to cut through the richness. A dollop of Greek yogurt or labneh on the side provides a refreshing creamy contrast. Enjoy with warm, crusty Khobz (Moroccan flatbread) to soak up every drop of the spiced sauce. Pair with a hot glass of Moroccan mint tea to cleanse the palate after the meal.