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Moroccan-Spiced Lamb Tagine (One-Pot)

A fragrant, one-pot dish of tender lamb, warming spices, and soft vegetables, this tagine is holiday comfort with a global soul.

Servings: 6
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1½-inch cubes

• 2 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp cayenne pepper (optional)

• Salt & black pepper, to taste

• 1 (14-oz) can diced tomatoes

• 1½ cups low-sodium chicken or beef broth

• 1 cup cubed butternut squash

• ½ cup dried apricots, halved

• ¼ cup almonds or pine nuts, toasted

• Fresh cilantro or mint for garnish

Instructions

1. In a Dutch oven, heat olive oil over medium-high heat. Brown lamb in batches. Transfer to a plate.

2. Add onions and cook until soft. Stir in garlic and all spices; cook 1 minute.

3. Return lamb to pot. Add tomatoes and broth. Bring to a simmer.

4. Cover and cook on low for 1 hour. Add squash and apricots. Cook 30–45 minutes more, until meat is tender and sauce is rich.

5. Adjust seasoning. Top with toasted nuts and herbs before serving.

Why You’ll Love It:

This is comfort food with a story—aromatic, tender, subtly sweet, and so deeply warming. It feels like a culinary escape and a cozy embrace at the same time.