.svg)
Sign Up for new Healthy Recipes
Introduction
Tagine, both the name of the dish and the distinctive cone-shaped clay pot it's cooked in, has been a cornerstone of North African cuisine for centuries. This healthy adaptation of the traditional recipe dates back to the Berber people of Morocco, who developed slow-cooking methods to tenderize meat while conserving precious water in the desert climate. The combination of meat and dried fruit is quintessentially Moroccan, reflecting the country's location along ancient trade routes where sweet dried fruits from the Middle East met the aromatic spices of North Africa. Traditionally served during celebrations and family gatherings, this lighter version maintains all the authentic flavors while incorporating more vegetables and lean cuts of lamb.
Ingredients
• 2 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
• 2 medium yellow onions, finely chopped
• 4 large carrots, peeled and cut into 1-inch chunks
• 3 cloves garlic, minced
• 1 cup dried apricots, halved
• 2 tablespoons honey
• 2 tablespoons tomato paste
• 2 tablespoons extra virgin olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads (optional)
• 2 cups chicken stock, low sodium
• 2 cups couscous, plain
• 1/2 cup fresh cilantro, chopped
• 1/2 cup sliced almonds, toasted
• Salt and freshly ground black pepper to taste
Step 1:
Season lamb cubes generously with salt and pepper. Heat olive oil in tagine or Dutch oven over medium-high heat.
Step 2:
Working in batches, brown lamb on all sides, about 4-5 minutes per batch. Transfer to a plate.
Step 3:
Reduce heat to medium. Add onions and cook until softened, about 5 minutes. Add garlic, cumin, coriander, cinnamon, ginger, and turmeric. Cook for 1 minute until fragrant.
Step 4:
Stir in tomato paste and cook for 1 minute. Add chicken stock, saffron if using, and return lamb to pot. Bring to simmer, cover, and reduce heat to low. Cook for 1.5 hours.
Step 5:
Add carrots and apricots. Drizzle with honey. Continue cooking for 30 minutes until lamb is tender and carrots are cooked through.
Step 6:
Meanwhile, prepare couscous according to package directions.
Step 7:
Before serving, adjust seasoning and garnish with cilantro and toasted almonds.
Q: Can I make this without a tagine?
A: Yes, a heavy Dutch oven works perfectly well as an alternative.
Q: How do I know when the lamb is done?
A: The meat should be very tender and easily pulled apart with a fork.
Q: Can I make this ahead?
A: Yes, flavors improve overnight. Reheat gently before serving.
• For best results, use grass-fed lamb shoulder; leg of lamb can be substituted.
• Regular dried apricots can be replaced with Turkish apricots for a more authentic flavor.
• Israeli couscous can be used instead of traditional couscous.
• Contains nuts (almonds) - can be omitted for nut-free version.
• Saffron adds authentic flavor but can be omitted to reduce cost.
• For gluten-free option, substitute couscous with quinoa or cauliflower rice.
Serve hot over couscous, garnished with cilantro and toasted almonds. Present in tagine if using.
Store in airtight container in refrigerator for up to 3 days. Freeze for up to 3 months.
Brown meat in batches while chopping vegetables. Toast almonds while tagine simmers.
- Don't rush the browning process - it builds essential flavor
- Keep heat low during long simmer to prevent tough meat
- Toast almonds carefully as they burn quickly
Substitute lamb with chicken thighs (cook 1 hour less) or beef chuck (cook 30 minutes longer). Use prunes instead of apricots for deeper flavor.
Serve with Moroccan mint tea or full-bodied red wine such as Syrah. Pair with simple cucumber salad.
Best in fall and winter, though enjoyable year-round
Contains tree nuts (almonds), wheat (couscous). May contain traces of soy and celery depending on stock used.
