Lamb Shoulder Recipe

Lamb Tagine with Dried Figs and Almonds

Ladle this spicy stew over a steaming bowl of couscous and enjoy!

For this lamb tagine recipe you will need:

1/4cup sesame seeds

1/2 cup sliced almonds

2 tablespoons olive oil

2 1/2 pounds boned lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch cubes

Coarse sea salt and freshly ground black pepper

2 cloves garlic, minced

1 medium onion, chopped

1 teaspoon EACH ground cumin, cardamom, turmeric, chili pepper like Ancho (or chili powder)

1 cup dried figs, quartered

4 tablespoons chopped cilantro plus 8 sprigs cilantro.


Preheat oven to 350 degrees.

Put sesame seeds on a small sheet pan or pie plate and toast in oven for six minutes.

Add almonds and toast another 8 to 10 minutes until golden brown. Set aside.

Put olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.

Season lamb with salt and pepper.

Brown on all sides in two batches, about 10 to 12 minutes total.

Add garlic, onion, cumin, cardamom, turmeric and chili powder to the lamb.

Stir well and reduce heat to medium low. Cook for five minutes.

Add two and two-thirds cups water and bring to boil. Reduce heat, cover and simmer for one and a half hours, or until meat is tender. (It should be slightly springy but easy to pull apart with your fingers).

Preheat oven to 425 degrees.

Strain liquid from the stew into small saucepan or bowl and skim fat. Adjust seasoning and keep warm.

Mix meat and figs and spread in a single layer in an ovenproof serving dish.

Pour sauce over meat and figs and sprinkle with almonds.

Bake 12 minutes, or until crisp and golden.

Sprinkle lamb stew with sesame seeds and chopped cilantro and garnish with cilantro sprigs. Serve from hot dish.

This Moroccan lamb recipe serves 4.

Enjoy this lamb shoulder recipe! Click here for more lamb recipes...