Full Shoulder of Lamb

Recipes

Moroccan Lamb Tagine

A lamb tagine is a fragrant North African stew traditionally cooked in a cone-shaped clay pot of the same name. The lamb shoulder is slowly simmered with spices, vegetables, and dried fruits, creating a sweet-savory dish perfect for sharing with family. Served over fluffy couscous or rice, it’s a complete meal with minimal fuss.

Ingredients (Serves 6–8):

• 1.5–2 kg lamb shoulder, trimmed and cut into large chunks

• 2 tbsp olive oil

• 2 onions, finely chopped

• 4 garlic cloves, minced

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp smoked paprika

• ½ tsp turmeric

• Salt and black pepper, to taste

• 500 ml chicken or lamb stock

• 400 g can chopped tomatoes

• 150 g dried apricots (or prunes for variation)

• 2 carrots, cut into batons

• 1 courgette, cut into chunks

• 1 can chickpeas (400 g), drained and rinsed

• 2 tbsp honey

• Zest and juice of 1 lemon

• 50 g toasted almonds

• Fresh coriander (cilantro), for garnish

Instructions:

1. Brown the lamb: Heat oil in a large casserole or tagine dish. Brown lamb in batches, then set aside.

2. Cook the base: In the same pan, add onions and cook until golden. Stir in garlic and all spices, cooking until fragrant (1–2 minutes).

3. Simmer: Return lamb to the pan. Add stock, chopped tomatoes, apricots, carrots, courgette, and chickpeas. Stir well.

4. Slow cook: Cover and simmer gently on low heat for 2–2.5 hours, or until the lamb is fork-tender. (Alternatively, cook in the oven at 160 °C / 325 °F for the same time.)

5. Finish: Stir in honey, lemon juice, and zest. Adjust seasoning with salt and pepper.

6. Serve: Scatter toasted almonds and fresh coriander over the top.

Seasoning & Serving:

• The warm spice blend (cumin, cinnamon, ginger, turmeric) is the soul of this dish.

• Sweet apricots and honey balance the savoury richness of the lamb.

• Serve the tagine over a bed of fluffy couscous (prepared by steaming with a little butter and salt), or with steamed rice. Add warm flatbreads to scoop up the sauce.

Link to source!

https://www.recipetineats.com/lamb-tagine/