Succulent Lamb Tagine with Cumin Infusion

Experience the rich and aromatic flavors of Moroccan cuisine with this delectable Lamb Tagine. Tender chunks of lamb are slow-cooked with a blend of warm spices and sweet dried fruits, creating a delightful balance of savory and sweet. The dish is infused with cumin, adding depth to the flavor profile. Pair this succulent tagine with fluffy couscous or crusty bread to soak up the flavorful sauce. Garnish with fresh herbs and toasted nuts for a fresh and crunchy finish, elevating the dining experience.

Ingredients

• 2 lbs boneless lamb shoulder, cut into chunks
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 cup dried apricots, chopped
• 1/4 cup dried prunes, chopped
• 2 cups chicken broth
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Season lamb with salt and pepper, then brown on all sides. Remove lamb and set aside.
2. In the same pot, add onions and cook until softened, stirring occasionally. Add garlic, ground cumin, and ground cinnamon, and cook for about 1 minute until fragrant.
3. Return the browned lamb to the pot, then add chopped dried apricots and prunes. Pour in chicken broth, bring to a simmer, cover, and cook on low heat for 1.5-2 hours until the lamb is tender.
4. Taste and adjust seasoning if necessary. Serve the tagine hot over a bed of couscous, and garnish with fresh herbs and toasted nuts for added flavor and texture.

Keywords: Savory, Traditional, Spiced, Hearty, Moroccan

Spice Rack: Cumin, Cinnamon

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