Sweet Lamb Tagine, known as Hlou, is a celebrated Moroccan dish renowned for its rich blend of flavors. The tender lamb is cooked gently, absorbing the sweetness of dried fruits like apricots and prunes, which complement the warm spices of cinnamon, ginger, cumin, and saffron. A hint of honey adds depth, creating a harmonious balance that captivates the taste buds. This dish transports you to Morocco with every bite, especially when paired with couscous or crusty bread to savor the aromatic sauce.

Ingredients

• 2 lb lamb shoulder, cubed
• 1 cup dried apricots
• 1 cup dried prunes
• 1/2 cup slivered almonds
• 1 whole onion, chopped
• 3 cloves garlic, minced
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads
• 3 cups chicken broth
• 1/4 cup honey

Instructions

1. Heat 2 tablespoons of oil in a large tagine or Dutch oven over medium-high heat.
2. Brown the lamb on all sides, then remove and set aside.
3. In the same pot, add the onion and garlic, and sauté for about 5 minutes until softened.
4. Stir in the ground cinnamon, ground ginger, ground turmeric, ground cumin, and saffron threads to coat the onions and garlic.
5. Return the lamb to the pot. Pour in the chicken broth and add the honey, apricots, prunes, and slivered almonds.
6. Bring the mixture to a simmer, cover, and cook on low heat for about 2 hours, or until the lamb is tender.
7. Adjust salt and pepper to taste before serving.
8. Serve the Sweet Lamb Tagine with couscous or crusty bread.

Keywords: Dinner, Sweet, Savory, Couscous, MainCourse, Moroccan

Spice Rack: Cinnamon, Ginger, Turmeric, Cumin, Saffron

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