Slow-Cooked Moroccan Lamb Tagine with Figs, Almonds & Warm Spices
Experience the vibrant flavors of Moroccan cuisine with this Slow-Cooked Moroccan Lamb Tagine with Figs, Almonds & Warm Spices. This delightful dish combines tender lamb, sweet figs, and aromatic spices for an unforgettable meal that’s perfect for family gatherings or cozy dinners. The slow cooking process ensures that every bite is infused with rich flavor, while the addition of almonds adds a satisfying crunch. Serve it over fluffy couscous or alongside warm bread to soak up the delicious sauce. This recipe not only impresses guests but also makes excellent leftovers, tasting even better the next day.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Moroccan
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
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 cup beef or vegetable broth
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear lamb chunks until browned on all sides, then remove from pot.
- In the same pot, sauté chopped onion and garlic until softened. Stir in ras el hanout, cinnamon, and ginger; cook until fragrant.
- Return lamb to the pot and pour in broth; season with salt and pepper. Bring to a simmer.
- Cover and reduce heat to low; let simmer gently for about 2 hours or until lamb is tender.
- Adjust seasoning as needed before serving hot with couscous or crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg