Cordero A La Morisca (moorish Lamb Tagine)

Cordero a la Morisca, also known as Moorish Lamb Tagine, is a traditional Andalusian dish that combines the flavors of North African and Spanish cuisine. This aromatic and flavorful dish is perfect for a special dinner or gathering with friends and family.

Cordero A La Morisca (moorish Lamb Tagine)

Ingredients

  • 2 lbs lamb, cut into chunks
  • 2 onions, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp saffron threads
  • 1/2 cup dried apricots
  • 1/2 cup pitted green olives
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a tagine or large, heavy-bottomed pot, heat the olive oil over medium heat.
  2. Add the chopped onions and cook until softened, about 5 minutes.
  3. Add the minced garlic, ground cumin, coriander, cinnamon, ginger, turmeric, and saffron. Cook for 2 minutes, stirring constantly.
  4. Add the lamb chunks to the pot and brown on all sides, about 5 minutes.
  5. Pour in the chicken broth and bring to a simmer. Cover and cook for 1 hour, stirring occasionally.
  6. Add the dried apricots and green olives to the pot. Cover and continue to cook for another 45 minutes, or until the lamb is tender.
  7. Season with salt and pepper to taste before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
20g
Fat
25g

Supplies

Tagine or heavy-bottomed pot with lid Wooden spoon Cutting board Knife

Tools

Stovetop Serving platter

Serving suggestions

Serve the Cordero a la Morisca with couscous or crusty bread to soak up the flavorful sauce. A side of roasted vegetables or a simple salad complements the dish perfectly.

Tips & tricks

For an extra layer of flavor, marinate the lamb in the spice mixture for a few hours or overnight before cooking.

Cost

$25