Tajine of Lamb

Tajine of Lamb is a fragrant Moroccan dish that combines tender lamb with an array of spices and vegetables, slow-cooked to perfection in a traditional clay pot. This dish offers a delightful mix of savory and sweet flavors, embodying the essence of Moroccan cuisine.

Ingredients

• Lamb shoulder - 400 grams, cut into chunks
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Tomato - 1 large, diced
• Chickpeas - 100 grams, cooked
• Dried apricots - 50 grams, chopped
• Fresh parsley - 2 tablespoons, chopped
• Water - 250 ml

Steps

1. In a tajine or heavy pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, ground cumin, coriander, cinnamon, paprika, salt, and black pepper. Stir for 1-2 minutes until fragrant.
3. Add the lamb chunks to the pot, browning them on all sides for about 5-7 minutes.
4. Stir in the sliced carrot, zucchini, diced tomato, chickpeas, and chopped dried apricots. Mix well to combine all ingredients.
5. Pour in the water, bring to a simmer, then reduce the heat to low. Cover and let it cook for about 60-70 minutes, or until the lamb is tender and the flavors meld.
6. Once cooked, remove from heat and sprinkle with fresh parsley before serving.
7. Serve the tajine hot, ideally with crusty bread or couscous.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 700 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.25 L

Health Benefits

• Rich in protein from lamb, supporting muscle health.
• Contains fiber from vegetables and chickpeas, promoting digestive health.

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