Moroccan Lamb Tajine

​Moroccan Tajine is a traditional North African dish that's both flavorful and versatile. The name "tajine" refers to both the type of cooking vessel used and the stew-like dish itself. The vessel is a clay pot with a conical lid, which helps steam the ingredients and keep the dish moist.
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Tajine recipes can vary widely, but they often feature slow-cooked meat (like chicken, lamb, or beef) combined with vegetables, dried fruits (such as apricots, prunes, or raisins), nuts, and an aromatic blend of spices like cumin, cinnamon, turmeric, and saffron. The key is the layering of flavors, with the spices providing depth and complexity.

​Common types of tajine include:

1. Chicken and Lemon Tajine – A classic with preserved lemons and olives for a tangy and savory dish.
2. Beef with Prunes – A sweet-and-savory combination, where the rich, tender beef contrasts with the sweetness of the prunes.
3. Vegetable Tajine – A vegetarian option filled with a medley of seasonal vegetables, often accompanied by chickpeas or other legumes.

​Tajine is typically served with Moroccan flatbread to scoop up the rich sauce. The slow-cooked, melt-in-your-mouth texture makes it a favorite for gatherings or special meals. It’s also an iconic part of Moroccan cuisine and culture.
Have you ever tried it or made it yourself?

Prep Time: 15-30 minutes           Cook Time: 60-90 minutes           Servings: 4-6

Ingredients

• 2-4 Halal-N-Taayib lamb shanks  or 1-3 lbs of lamb stew meat (depending on the number of servings)
• 1 large onion, chopped
• 3-4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground ginger (optional)
• 1/2 tsp ground coriander
• 1-2 tbsp olive oil
• Salt and pepper to taste
• 1 cup broth (beef or vegetable)
• 1 can (14 oz) tomatoes, chopped or a couple of fresh tomatoes
• 1-2 tbsp honey (optional, for sweetness)
• 1-2 tbsp lemon juice (optional, for tang)
• Dried apricots or prunes (about 1/2 cup)
• Fresh cilantro or parsley for garnish
• Optional: sliced almonds or toasted pine nuts for garnish

All ingredients are organic or at least GMO free.

Instructions:

1. Prepare the lamb shanks:
   • Season the lamb shanks generously with salt, pepper, and half of the spices (cumin, cinnamon, turmeric, and ginger).
2. Brown the lamb:
   • In a tajine or heavy pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides for about 5-7 minutes. Remove them and set them aside.
3. Sauté aromatics:
   • In the same pot, lower the heat to medium and add the chopped onions and garlic. Sauté until softened, about 5 minutes.
4. Add the spices:
   • Add the remaining spices (cumin, cinnamon, turmeric, coriander) to the onions and garlic. Stir for about 1 minute until fragrant.
5. Deglaze and add liquid:
   • Pour in the broth (and tomatoes, if using), scraping the bottom of the pot to loosen any browned bits. Add honey and lemon juice if you like a balance of sweet and tangy.
6. Simmer the lamb:
   • Return the lamb shanks to the pot. Add the dried apricots or prunes. Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, turning the lamb occasionally, until the meat is tender and falls off the bone.
7. Finish and serve:
   • Once the lamb is cooked, you can remove the shanks and reduce the sauce if it’s too watery (just simmer uncovered for a few minutes). Taste and adjust seasoning if necessary.
   • Garnish with fresh cilantro or parsley, and top with toasted almonds or pine nuts if desired.

Serve your lamb shank tajine with couscous, flatbread, or a simple salad on the side to complement the rich flavors!
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Cooking Tips:

• If you're using a traditional tajine pot, make sure to cook on very low heat to avoid cracking the pot. A cast-iron Dutch oven works well if you don’t have a tajine pot.
• You can marinate the lamb for a few hours or overnight to let the flavors develop even more.