Traditionally, a tagine (cooking vessel) is used to make this moroccan stew. However, I found that a quality dutch oven works really well for this dish. It’s also a great way to utilize different proteins in your kitchen and make them taste great! The lamb in the Osso Good Moroccan Lamb Tagine stood up perfectly to the bold flavors of garlic, olive, apricot, cayenne, and paprika. You could always substitute raisins for the apricots and make sure to rinse off the olives if too salty. We served the Osso Good Moroccan Lamb Tagine over couscous; recipe below.
Moroccan Lamb Tagine Recipe
4 lb Boneless Lamb Shoulder Roast, trimmed and cut into 1 1/2 inch pieces
3 Tbsp Olive Oil
1 Jumbo Onion; halved and cut into 1/4″ thick slices
1 Lemon Rind cut into 4 pieces; plus 1/2 tsp grated zest plus 1/4 c juice
Minced Garlic 1 Tbsp, plus 2 tsp
2 1/2 tsp Paprika
1 tsp Ground Cumin
1/2 tsp Ground Ginger
1/2 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1/4 tsp Cayenne Pepper
1/4 c All-Purpose Flour
2 Tbsp Honey
1 lb Carrots; peeled and sliced 1″ thick
1 c Pitted Greek green Olives, halved
1 c Dried Apricots, chopped
1/4 c Minced fresh Cilantro
- Preheat oven to 325 degrees F. Pat lamb dry with paper towel and season with salt and pepper. Heat 1 Tbsp oil in dutch oven over medium high heat. Sear lamb on all sides to line bottom of dutch oven; transfer to bowl. Repeat with 1 Tbsp oil and remaining lamb.
- Add remaining 1 Tbsp oil to dutch oven. Add onions, lemon zest strips, and 1/4 tsp salt. Cook until onions are softened, stirring often. Stir in minced garlic, paprika, cumin, ginger, coriander, cinnamon, and cayenne and cook until fragrant; about 1 minute. Stir in flour and cook for 1 minute; stirring until completely mixed.
- Slowly stir in Osso Good Bone Broth, scraping sides of dish until completely dissolved. Stir in honey, browned lamb and any juices in its bowl. Bring to a simmer. Cover, transfer pot to oven. Cook for 1 hour.
- Stir in carrots and continue to cook in oven, covered, until lamb is tender, 1 to 1 1/2 hours longer.
- Remove tagine from oven and discard lemon zest strips. Stir in olives and apricots, cover, and let stand off heat for 5 minutes. Stir in cilantro, lemon zest and juice, and garlic paste. Season with salt and pepper to taste. Enjoy!
4 Tbsp unsalted butter
2 c Couscous
1 Small Onion, finely chopped
Salt & Pepper
2 c Water
- Melt 2 Tbsp butter in 12″ skillet over medium heat. Add couscous and cook, stirring frequently, until some grains are just beginning to brown. Transfer couscous to large bowl.
- Add remaining 2 Tbsp butter, onion, and 1 tsp salt to skillet and cook until onions are soft. Stir in water and Osso Good Bone Broth; bring to a slight boil.
- Pour boiling broth mixture over toasted couscous. Cover tightly with plastic wrap. Let stand until couscous is tender, about 12 minutes.
- Remove plastic wrap, fluff couscous with a fork. Season with salt and pepper. Enjoy immediately!
Recipe adapted from Sarah Wilson.