Moroccan Lamb And Fig Tagine
Experience the rich flavors of Western Saharan cuisine with this delicious Moroccan Lamb and Fig Tagine recipe. This traditional dish is packed with aromatic spices and tender lamb, creating a truly memorable dining experience.
Ingredients
- 2 lbs lamb, cut into chunks
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground paprika
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 1 cup dried figs, halved
- 2 cups chicken broth
- 2 tbsp honey
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large tagine or Dutch oven, heat the olive oil over medium heat. Add the lamb chunks and brown on all sides. Remove the lamb from the pot and set aside.
- Add the chopped onion to the pot and sauté until softened. Add the minced garlic and sauté for another minute.
- Return the lamb to the pot and add all the spices. Stir well to coat the lamb and onions with the spices.
- Pour in the chicken broth and add the dried figs. Bring the mixture to a simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the lamb is tender.
- Stir in the honey and season with salt and pepper to taste. Simmer for an additional 10 minutes.
- Serve the Moroccan Lamb and Fig 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 Dutch oven Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
This Moroccan Lamb and Fig Tagine pairs beautifully with a side of fluffy couscous and a crisp green salad.
Tips & tricks
For an extra flavor boost, marinate the lamb in the spice mixture for a few hours before cooking.
Cost
$25