Gordon Ramsay Moroccan Lamb Tagine Recipe

The Gordon Ramsay Moroccan Lamb Tagine Recipe is a delightful dish made with boneless lamb roast, dried apricots, aromatic spices, and more. This meal takes 3 hours and 20 minutes to make and serves 8 people.

💗 Why You’ll Adore This Moroccan Lamb Tagine Recipe:

• Exquisite flavors. A harmonious blend of tender lamb, aromatic spices, and sweet dried apricots
• Easy preparation. Simple ingredients and straightforward instructions
• Impressive presentation. Vibrant colors and aromatic aroma
• Versatile and satisfying. Perfect with couscous or crusty bread, a hearty and satisfying meal.

❓ What Is Gordon Ramsay’s Moroccan Lamb Tagine Recipe?

Gordon Ramsay’s Moroccan Lamb Tagine Recipe is a delicious dish made with a boneless lamb roast, dried apricots, and aromatic spices. Cooked in a traditional clay pot called a “tagine,” it offers a tender texture and a harmonious blend of savory and sweet flavors, capturing the essence of Moroccan cuisine.

📜 Gordon Ramsay Moroccan Lamb Tagine Recipe Ingredients

• 4 pounds boneless lamb roast, cut into 1″ pieces
• Kosher salt
• 3 cups low-sodium chicken broth
• 1 cup dried apricots
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, sliced
• 2 teaspoons freshly minced ginger
• 2 tablespoons tomato paste
• 1 cinnamon stick
• A small pinch of saffron
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Freshly ground black pepper
• 1/4 cup freshly chopped cilantro, plus more for garnish
• 1/2 cup toasted almond slivers
• Torn mint leaves, for serving
• Cooked couscous for serving

👩‍🍳 How To Make Gordon Ramsay Moroccan Lamb Tagine

1. Season lamb with salt and let it sit at room temperature for an hour or refrigerate overnight.
2. Boil chicken broth, then soak dried apricots in the hot broth for at least 15 minutes.
3. Brown lamb in a tagine or Dutch oven, working in batches if needed. Remove the lamb.
4. Sauté onions, garlic, ginger, and tomato paste in the same pot. Add cinnamon, saffron, and spices.
5. Return lamb and apricots to the pot, season, and simmer covered for about 1.5 hours until the lamb is tender and the liquid is reduced.
6. Remove from heat, stir in cilantro, and garnish with toasted almonds and mint. Serve with couscous.

💭 Recipe Tips

• Use boneless lamb roasts. Choose boneless lamb roasts for simple chopping and consistent cooking.
• Don’t skip the spices. For real tagine flavor, cinnamon, saffron, and coriander are needed.
• Adjust the spiciness to taste. Reduce or remove spices like ground cloves or cardamom for a milder taste.
• Control the thickness of the sauce. Simmer the tagine uncovered for a few minutes to thicken the sauce.
• Allow time for flavors to develop. After cooking, let the tagine rest for a few minutes to blend flavors before serving.

🍚 What To Serve With Moroccan Lamb Tagine Recipe?

To complement Gordon Ramsay’s Moroccan Lamb Tagine, serve it with fluffy couscous, crusty bread, or steamed rice. You can also pair it with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.

🎚 How To Store Moroccan Lamb Tagine Recipe?

• In The Fridge. To store the Traditional Gordon Ramsay Moroccan Lamb Tagine, transfer it to an airtight container and refrigerate for up to 3–4 days.
• In The freezer. When freezing, allow the dish to cool completely, then place it in a freezer-safe container or freezer bag, removing as much air as possible. It can be frozen for up to 3 months.

🥵 How To Reheat Moroccan Lamb Tagine?

• Stovetop. Transfer the necessary tagine to a saucepan and heat on low to medium. Stir occasionally for even heating.
• Oven. Start with a low oven temperature (300°F or 150°C). Heat the tagine in an oven-safe dish with foil for 20–30 minutes until warmed.
• Microwave. Put a portion of the tagine in a microwave-safe dish with a lid or plastic wrap. Continue heating and stirring occasionally until well cooked.

FAQs

Gordon Ramsay Moroccan Lamb Tagine Recipe

Erin Table for Seven

The Gordon Ramsay Moroccan Lamb Tagine Recipe is a delightful dish made with boneless lamb roast, dried apricots, aromatic spices, and more. This meal takes 3 hours and 20 minutes to make and serves eight people.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Rest time 1 hour hr

Total Time 3 hours hrs 20 minutes mins

Course Main Course

Cuisine British

Servings 8

Calories 792 kcal

Ingredients

  

1x2x3x

• 4 pounds boneless lamb roast cut into 1″ pieces
• kosher salt
• 3 cups low-sodium chicken broth
• 1 cup dried apricots
• 3 tablespoons extra-virgin olive oil
• 1 medium onion chopped
• 4 cloves garlic sliced
• 2 teaspoons freshly minced ginger
• 2 tablespoons tomato paste
• 1 cinnamon stick
• small pinch of saffron
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• freshly ground black pepper
• ¼ cup freshly chopped cilantro plus more for garnish
• ½ cup toasted almond slivers
• torn mint leaves for serving
• cooked couscous for serving

Instructions

 

• Season lamb with salt and let it sit at room temperature for an hour or refrigerate overnight.
• Boil chicken broth, then soak dried apricots in the hot broth for at least 15 minutes.
• Brown lamb in a tagine or Dutch oven, working in batches if needed. Remove the lamb.
• Sauté onions, garlic, ginger, and tomato paste in the same pot. Add cinnamon, saffron, and spices.
• Return lamb and apricots to the pot, season, and simmer covered for about 1.5 hours until the lamb is tender and the liquid is reduced.
• Remove from heat, stir in cilantro, and garnish with toasted almonds and mint. Serve with couscous.

Notes

• Use boneless lamb roasts. Choose boneless lamb roasts for simple chopping and consistent cooking.
• Don’t skip the spices. For real tagine flavor, cinnamon, saffron, and coriander are needed.
• Adjust the spiciness to taste. Reduce or remove spices like ground cloves or cardamom for a milder taste.
• Control the thickness of the sauce. Simmer the tagine uncovered for a few minutes to thicken the sauce.
• Allow time for flavors to develop. After cooking, let the tagine rest for a few minutes to blend flavors before serving.

Nutrition

Calories: 792kcalCarbohydrates: 16gProtein: 42gFat: 62gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.001gCholesterol: 166mgSodium: 195mgPotassium: 897mgFiber: 3gSugar: 10gVitamin A: 682IUVitamin C: 3mgCalcium: 81mgIron: 5mg

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