Halal Lamb Tagine: A Moroccan Slow-Cooked Stew
A slow-cooked Moroccan stew with aromatic spices.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Tagine:
- 2 lbs (1 kg) halal lamb shoulder or shank, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon turmeric powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon paprika
- Salt and pepper to taste
For the Additions:
- 1 cup chicken or vegetable stock (halal-certified)
- 1/2 cup dried apricots or prunes, halved
- 1/4 cup almonds, toasted
- 2 tablespoons honey
- Fresh cilantro and parsley for garnish
Optional Accompaniments:
- Steamed couscous or crusty bread
Instructions
Prepare the Lamb
- Heat olive oil in a tagine or heavy-bottomed pot over medium heat.
- Brown the lamb chunks on all sides, then remove and set aside.
Sauté the Aromatics
- In the same pot, sauté onions until soft and golden.
- Add garlic, cinnamon, ginger, turmeric, cumin, and paprika. Stir for 1-2 minutes until fragrant.
Simmer the Tagine
- Return the lamb to the pot. Add the stock and season with salt and pepper.
- Bring to a simmer, reduce heat to low, cover, and cook for 1.5–2 hours, stirring occasionally.
Add Fruits and Finish
- Add dried apricots, honey, and almonds to the pot. Simmer uncovered for 20-30 minutes until the lamb is tender and the sauce thickens.
- Taste and adjust seasoning if needed.
Garnish and Serve
- Garnish with fresh cilantro and parsley. Serve hot with couscous or bread.