Slow-Braised Moroccan Lamb — Lamb Tagine
Around 28% fewer calories and significantly lower saturated fat, lean leg of lamb replacing shoulder and oil reduced throughout, with the full authentic depth of Moroccan preserved lemon, apricot, ras el hanout, and slow-braised richness of the classic.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 450g lean lamb into large chunks. Thinly slice 1 onion; mince 2 garlic cloves; grate 15g ginger. Halve 75g dried apricots. Finely slice preserved lemon rind from 1 quarter. Drain 200g canned chickpeas. Measure spices: ras el hanout, cumin, coriander, cinnamon, turmeric.
Sear
Heat 0.5 tsp oil in a medium heavy casserole over medium-high heat. Brown lamb in 2–3 batches, 3–4 minutes per batch until sealed on all sides. Set aside on a plate.
Saute
In the same pot over medium heat, cook onion 8–10 minutes until golden and soft. Add garlic, ginger, and all spices; stir 1–2 minutes until fragrant and oil-coated.
Braise
Return lamb to pot. Add 200g canned tomatoes and 150ml stock; stir to combine and bring to a gentle simmer. Cover tightly and braise over lowest heat 70–80 minutes until lamb is very tender, stirring occasionally.
Simmer
Uncover pot. Stir in apricots, preserved lemon rind, and chickpeas. Cook uncovered 12–15 minutes over medium heat until sauce reduces slightly and thickens. Taste and adjust salt and pepper.
Plate
Scatter tagine with fresh coriander and toasted flaked almonds. Serve over couscous with sauce spooned over.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.