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Flavorful Moroccan Tagine with Lamb and Fresh Strawberries

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A unique Moroccan tagine recipe combining tender lamb with the sweet-tart burst of fresh strawberries, enriched with warm spices for a comforting and adventurous meal.

Ingredients

Scale
  • 2 pounds lamb shoulder, cut into 1½-inch cubes (bone-in preferred)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon turmeric powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup fresh strawberries, hulled and halved
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh mint leaves, chopped

Instructions

  1. Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a tagine or heavy-bottomed Dutch oven over medium-high heat. Brown lamb in batches for 5-7 minutes per batch, then remove and set aside.
  3. Reduce heat to medium and sauté chopped onions until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  4. Add cumin, cinnamon, ginger, turmeric, and smoked paprika. Stir constantly to toast spices without burning.
  5. Return browned lamb to the pot and pour in broth to just cover the meat. Bring to a gentle simmer.
  6. Cover and reduce heat to low. Cook for about 60 minutes until lamb is tender and easily pulls apart with a fork, stirring occasionally.
  7. Gently fold in fresh strawberries, drizzle honey and lemon juice over the top. Cover and cook for 10-15 minutes until strawberries soften but keep their shape.
  8. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped cilantro and mint before serving.

Notes

Brown the lamb well to develop flavor. Add strawberries near the end to keep their freshness and texture. Adjust salt carefully depending on broth used. The dish tastes better the next day as flavors meld. Can substitute chicken thighs or beef stew meat with adjusted cooking times. Frozen strawberries can be used if thawed and drained.

Nutrition

Keywords: Moroccan tagine, lamb tagine, strawberries, slow cooked lamb, Moroccan spices, easy tagine recipe, lamb stew, savory and sweet, North African cuisine

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