It’s time to dust off that fancy ceramic Tagine you bought years ago – or dust off your Dutch oven, either way get busy cleaning and make this simple and incredibly fragrant recipe for Moroccan Lamb Tagine. Not a lamb fan? Use beef or pork as a sub. This recipe comes together quick and cooks low and slow. Your house will be filled with aromas that will make your taste buds sing. Don’t forget the orange zest because it’s the secret ingredient that makes all of the things on this plate meld into incredible deliciousness. I can honestly say this is one of the best things I’ve eaten this year. Delish!
- 3–4 lbs boneless lamb leg, cut into bite sized pieces
- 2 tablespoons New Belgium Brewing Moroccan Tagine blend
- 1 cup orange juice
- 3 tablespoons olive oil
- 1 red onion, sliced
- 2 tablespoon all-purpose flour
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1–28oz can whole roma tomatoes
- 1 1/2 cups chicken stock or broth
- 2 cinnamon sticks
- 1/2 cup dried apricots, chopped
- 1/3 cup Medjool dates, pitted and chopped
- 15 oz can chickpeas, rinsed and drained
- Grated Orange Zest
- Slivered Almonds
- Chopped Cilantro
- Chopped Mint
- Couscous, cooked per box instructions
- Naan bread
- In a zip top bag, add the lamb chunks, Moroccan Tagine spice blend, and orange juice. Close tightly and massage to coat the lamb. Marinate in the refrigerator for 4-24 hours.
- Preheat the over to 350º F. Heat 1 tablespoon of olive oil in a Dutch oven or large skillet (if using a traditional tagine, follow all instructions and transfer mixture to tagine before putting in the oven). Add half of the lamb and juices and saute until browned on all sides. Remove to a plate, add 1 more tablespoon of olive oil and repeat with remaining lamb.
- Reduce the heat to low and deglaze the pan with water or white wine, scrapping up the bits. Once evaporated add the remaining oil and onions and saute until soft and translucent, about 5 minutes. Add the flour, garlic and tomato paste and stir well to combine.
- Add the lamb and any juices that accumulated along with the canned tomatoes, chicken stock and cinnamon sticks. Cover and cook in the oven for 1 1/2 hours (if using the tagine, put the mixture in the tagine and cover with the lid and place in the oven).
- Stir in the chopped apricots, dates, chickpeas and break up any large tomatoes with a spoon. Add more chicken stock if the mixture is too thick. Cook for another 30 minutes.
- In the last 10 minutes of cooking, make your couscous per the box instructions and gather your toppings.
- Put a scoop of couscous on a plate, top with some of the lamb mixture, slivered almonds, cilantro, chopped mint and a healthy sprinkle of orange zest….serve!