Mauritanian Spiced Lamb Tagine

Mauritanian Spiced Lamb Tagine is a traditional Mauritanian dish that is rich in flavor and aroma. This slow-cooked stew is a perfect blend of tender lamb, aromatic spices, and sweet dried fruits, creating a hearty and comforting meal.

Mauritanian Spiced Lamb Tagine

Ingredients

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

Instructions

  1. In a large tagine or 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 and cook for another 2 minutes.
  4. Add the lamb chunks to the pot and brown on all sides, about 5 minutes.
  5. Stir in the ground cumin, coriander, ginger, cinnamon, turmeric, and cayenne pepper, coating the lamb evenly with the spices.
  6. Pour in the chicken broth and bring the mixture to a simmer.
  7. Add the dried apricots and prunes to the pot, then cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
  8. Season with salt and pepper to taste.
  9. Serve the Mauritanian Spiced Lamb Tagine hot, accompanied by couscous or crusty bread.

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
25g
Carbohydrates
30g
Fat
25g

Supplies

Tagine or heavy-bottomed pot Chopping board Knife Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Mauritanian Spiced Lamb Tagine with a side of fluffy couscous and a refreshing salad of mixed greens, tomatoes, and cucumbers.

Tips & tricks

For an extra burst of flavor, garnish the tagine with a sprinkle of chopped fresh cilantro or parsley before serving.

Cost

$25