{"id":16465,"date":"2014-11-27T03:43:00","date_gmt":"2014-11-27T09:43:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/lamb-tajine-with-pomegranate-apricots\/"},"modified":"2014-11-27T03:43:00","modified_gmt":"2014-11-27T09:43:00","slug":"lamb-tajine-with-pomegranate-apricots","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/lamb-tajine-with-pomegranate-apricots\/","title":{"rendered":"Lamb Tajine with Pomegranate & Apricots"},"content":{"rendered":"

Lamb Tajine, a hearty easy Moroccan stew that incorporates savory, tart & sweet ingredients like pomegranate and apricots with warming spices to make a complex slow-cooked comfort food dinner with a richly spiced sauce. Perfect for fall and winter! <\/em><\/p>\n

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Get your Dutch oven, we’re making Moroccan Lamb Tajine because it\u2019s cold outside and we need something comforting, meaty and saucy with plenty of warming spices to turn the heat up from the inside.<\/p>\n

What is Tajine? <\/h2>\n

Moroccan tajine<\/b> dishes are slow-cooked savory stews, named after the earthenware pot in which it is cooked.<\/p>\n

The basics of the tagine formula: meat, fruit, maybe a nut, warming spices. You can customize it to your tastes, swapping beef for lamb or add some boneless skinless chicken thighs (adjust the cooking time if using chicken), apricots can be swapped for figs, dates, or prunes!  <\/p>\n

In my Moroccan lamb tajine recipe, we have rich and earthy slow-cooked lamb, protein-rich chickpeas, pops of sweet dried apricots, that plump up in the broth and tart and tangy pomegranate juice. It\u2019s slightly sweet, a bit tangy, and deeply savory.<\/p>\n

A tajine pot is not required – a Dutch oven can get the job done too. Guys the dish is so well balanced! Dried apricots, cinnamon, and nutmeg provide the sweetness, while lamb, turmeric, tomato paste, and a bright garnish of herbs and pomegranate juice make it deeply savory. <\/p>\n

How to make Lamb Tajine: <\/h2>\n

First, you season the lamb with kosher salt and let it rest for at least an hour. This is important! Then, before browning it, make sure to pat the pieces of lamb shoulder dry. If you skip this, the salt will pull water out of the meat, into the pan, and the meat will boil instead of brown and caramelize. <\/p>\n

After the meat has browned on all sides, we build the flavor: onion, ginger, garlic. Then tomato paste for more umami. Then the warming spices: cinnamon, nutmeg, cumin, cinnamon, allspice, turmeric. Finally: broth and pomegranate juice. This will transform this dish into a silky, rich lamb broth after 2-3 hours of slow simmering.<\/p>\n

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How to serve tajine? <\/h2>\n

To serve this lamb tajine top it with pomegranate seeds, chopped parsley or mint, and a squeeze of lemon. This is a nice touch and something fresh to bring it back to life. A dollop of yogurt would also be nice. On the side: couscous, rice, or steamed vegetables would all be great.<\/p>\n

Tips: <\/h3>\n