Description
Indulge in the rich and aromatic flavors of Moroccan Lamb Tagine with Figs, Almonds & Warm Spices. This hearty dish is a celebration of North African cuisine, featuring succulent lamb slow-cooked to perfection with warm spices and sweet figs. The combination of tender meat, crunchy almonds, and fragrant spices creates a delightful balance that will impress your family and friends. Perfect for gatherings or cozy family dinners, this tagine pairs beautifully with fluffy couscous or warm flatbreads, ensuring every bite is packed with flavor. Experience the essence of Morocco in your kitchen with this easy-to-follow recipe.
Ingredients
Scale
- 2 lbs lamb leg, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ras el hanout spice blend
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 cup beef or vegetable broth
- 1 cup dried figs, halved
- ½ cup sliced almonds
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Brown lamb chunks in batches until golden on all sides; remove and set aside.
- In the same pot, sauté chopped onion and minced garlic until onions are translucent.
- Stir in ras el hanout, ground cinnamon, and ground ginger until fragrant.
- Return the browned lamb to the pot; season with salt and pepper. Pour in the broth to cover the ingredients.
- Bring to a gentle boil, then reduce heat to low and cover tightly. Simmer for about 2 hours until lamb is tender.
- Add dried figs and sliced almonds during the last 15 minutes of cooking. Adjust seasoning before serving warm.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 410
- Sugar: 18g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg