Dutch Oven Lamb Tagine
This Moroccan-inspired lamb tagine is loaded with warm spices, dried apricots, and tender slow-cooked lamb that melts in your mouth. A Dutch oven makes a perfect substitute for a traditional tagine, producing the same rich and aromatic result.
A fragrant Moroccan-style lamb stew with warm spices and dried apricots made easily in a Dutch oven.
Nutrition per serving
Ingredients
Main
Fruit
Aromatics
Seasoning
Base
Protein
Instructions
Season and Brown the Lamb
Toss the lamb chunks with the ras el hanout spice blend, salt, and pepper until evenly coated. Heat oil in the Dutch oven over high heat and sear the lamb in batches for 3 to 4 minutes per side until nicely browned. Remove and set aside.
Cook the Aromatics
Reduce heat to medium and add the diced onion to the pot. Cook for 5 minutes until softened and beginning to caramelize. Stir in any remaining spice blend and cook for one more minute.
Braise with Fruit and Broth
Return the lamb to the pot and add the broth, dried apricots, and chickpeas. Stir to combine and bring to a boil. Cover and reduce heat to low, then braise for 75 to 80 minutes until the lamb is very tender.
Reduce and Serve
Remove the lid and simmer for 5 minutes to slightly reduce and concentrate the sauce. Taste and adjust seasoning. Serve over couscous or steamed rice, garnished with fresh cilantro and toasted almonds.
Substitutions
Common mistakes
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