Authentic Moroccan Lamb Tagine Recipe | Orbi Fresh

Ingrediënten

• Lamb shoulder
• Olive oil
• Yellow onion
• Garlic
• Ras el Hanout
• Ground cinnamon
• Ground ginger
• Beef or lamb stock
• Dried apricots
• Dried prunes
• Honey
• Toasted flaked almonds
• Fresh cilantro

Bereidingswijze

1. Heat 1 tablespoon of olive oil in a large Dutch oven or traditional tagine over medium-high heat. Season the lamb cubes with salt and pepper.
2. Sear the lamb in batches until browned on all sides, about 5-6 minutes per batch. Transfer the browned lamb to a plate and set aside.
3. Add the remaining olive oil to the pot, then sauté the diced onion for 5 minutes until softened. Add the minced garlic and cook for another minute.
4. Stir in the Ras el Hanout, ground cinnamon, and ground ginger. Toast the spices for 30 seconds until fragrant.
5. Return the lamb and its juices to the pot. Pour in the beef stock, scraping up any browned bits stuck to the bottom of the pot.
6. Bring to a boil, then turn the heat down to low, cover with a lid, and simmer gently for 1 hour.
7. Stir in the dried apricots, dried prunes, and honey. Cover and simmer for an additional 30 minutes until the lamb is melt-in-your-mouth tender and the sauce has reduced.
8. Garnish with toasted flaked almonds and chopped fresh cilantro. Serve hot alongside fluffy couscous.