Ingredients:

For the Marinade:

  • 800g boneless lamb shoulder, cut into 2-inch cubes
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

For the Tagine:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, peeled and cut into thick slices
  • 2 tomatoes, diced
  • 1 preserved lemon, flesh removed and rind thinly sliced (or substitute with fresh lemon zest)
  • 10-12 green olives, pitted
  • 1 cup chicken or lamb broth
  • Fresh cilantro leaves, chopped, for garnish
  • Fresh parsley leaves, chopped, for garnish

Instructions:

Marinate the Lamb:

  1. In a bowl, combine the minced garlic, ground cumin, ground coriander, ground paprika, ground cinnamon, ground ginger, salt, black pepper, and olive oil.
  2. Place the lamb cubes in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Prepare the Tagine:

  1. Heat 2 tablespoons of olive oil in a tagine or a large, heavy-bottomed pot over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent and slightly caramelized, about 5 minutes.
  3. Add the marinated lamb cubes and brown them on all sides, about 5-7 minutes.
  4. Add the sliced carrots and diced tomatoes to the tagine. Stir well to combine.
  5. Pour in the chicken or lamb broth and bring the mixture to a simmer.
  6. Reduce the heat to low, cover the tagine, and let it simmer for 1.5 to 2 hours, or until the lamb becomes tender and the flavors meld together. You may need to add a bit more broth or water if it becomes too dry during cooking.
  7. About 15 minutes before serving, add the preserved lemon rind and green olives to the tagine. Stir gently.

Serve:

  1. Taste the tagine and adjust the seasoning if needed, adding more salt or pepper if desired.
  2. Garnish the Moroccan Lamb Tagine with chopped cilantro and parsley.
  3. Serve the tagine hot with couscous, rice, or crusty bread to soak up the flavorful sauce.

Enjoy this aromatic and flavorful Moroccan Lamb Tagine, a classic North African dish!