Moroccan Tagine- Lamb stew with Zucchini, Apricot, Green Olives, and Almonds

This wonderful Tagine fills the kitchen with the beautiful fragrances of the Mediterranean and showcases the delicate balance between spices that is quintessential to Moroccan cooking. The recipe is a mash-up of several tagine recipes, borrowing and combining the best from each (IMHO). The dish takes a bit of work but is well worth it. Much of it can be done days in advance and refrigerated. As cool as the are, a ceramic tagine is not necessary to make this dish, a large pot or slow cooker works perfectly.

5 from 3 votes

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Course: Brunch, Main Course

Cuisine: African, Mediterranean, Morocco, North Africa

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings:

Author: My Hungry Traveler

Equipment

Large Dutch oven with cover or large heavy pot

Ingredients

2¼ lb Boneless lamb, cut into 2-inch cubes (Sub: eliminate meat and add 1 zucchini for Vegan/vegetarian version)
4 cloves Garlic, minced
1½ tsp Kosher salt
1 tsp Black pepper
½ tsp Cayenne pepper
1 tsp Paprika
1 tsp Ground cumin
1 tsp Ground ginger
2 large Onions, peeled, halved and sliced thin
2 Cinnamon sticks, 2-inches long
1 large Pinch of saffron (turmeric can be substituted)
2 lb Small zucchinis, ends removed and cut into ¾-inch slices
1½ tsp Za'atar (or ½ tsp each of thyme, marjoram, and oregano)
1¼ cups Dried Apricots, sliced
1 cup Cracked green olives, pitted (Kalamata olives OK)
3 tbsp Butter
⅓ cup Almond slivers
⅛ cup Parsley leaves, chopped
2 cups Couscous, store bought 5-minute couscous

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Instructions

Prepare Lamb - Preheat oven to 325°F (165°C). Trim off excess fat from lamb. Add meat to pot along with the garlic, salt, cayenne, black pepper, paprika, ginger, and cumin. Rub spices into the meat cubes.
Mince enough of the onion slices to make ½ cup. Add minced onion to pot.
Place pot over high heat, stirring until spices release their scent, a few minutes. Add 3 cups water, cinnamon and saffron. Bring to a boil, then cover pot and transfer to oven. Braise in oven for 45 minutes.
Remove from oven, turn meat and top with remaining onion slices. Return to oven, covered, and cook for another 60 minutes. Remove pot from oven. Using a slotted spoon, transfer just the meat to a bowl. Leave onions and broth in pot.
Prepare Zucchini - While lamb is in the oven, put zucchini slices in a colander, lightly salt , and let drain for 20 minutes. Rinse, drain, and pat dry. Transfer to a bowl and sprinkle with Za'atar. Add ¾ of the sliced apricots and olives to bowl.
Finish Tagine - Place the pot, uncovered, back on stove over high heat and boil 5 minutes. Add bowl with Zucchini, apricots, and olives to the pot. Reduce heat to medium-high and simmer for 10 minutes more. Return lamb to pot and keep warm until serving.
Tagine can be refrigerated for up-to 4 days. Remove, skim off fat and reheat before serving.
Serve Tagine - Chop remaining the remaining sliced apricots. Melt butter in a small skillet over medium-low heat. Add almond slivers and cook until golden brown, about 2 minutes. In a large serving bowl, add couscous and top with almonds, butter, and chopped apricots. Move couscous toward sides of a serving bowl. Pour lamb stew in middle, garnish with parsley and serve.

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