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Gordon Ramsay Moroccan Lamb Tagine Recipe

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
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Prep Time 20 minutes
Cook Time 2 hours
Rest time 1 hour
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Moroccan
Servings 8
Calories 792 kcal

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
  • 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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