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Flavorful Moroccan Tagine with Tender Lamb and Fresh Strawberries

moroccan tagine lamb strawberries - featured image
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A unique Moroccan tagine combining tender slow-cooked lamb with the unexpected sweetness of fresh strawberries, creating a harmonious blend of savory and fruity flavors.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 2-inch cubes
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup low-sodium chicken broth or water
  • 1 tbsp tomato paste
  • 1 cup fresh strawberries, hulled and halved
  • 2 tbsp honey (optional)
  • Fresh cilantro or parsley, chopped (for garnish)
  • Optional: 1 preserved lemon, finely chopped
  • Optional: 1 tsp rose water

Instructions

  1. Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil over medium-high heat in a tagine or Dutch oven. Brown lamb cubes in batches for 3-4 minutes per side until golden. Set aside.
  3. Reduce heat to medium. Sauté chopped onions until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in cumin, cinnamon, ginger, turmeric, and smoked paprika. Toast spices with onions and garlic for about 1 minute, careful not to burn.
  5. Return lamb to the pot. Add tomato paste and mix well. Pour in chicken broth or water, scraping browned bits from the bottom. Liquid should cover about halfway up the meat. Bring to a gentle simmer.
  6. Cover pot and reduce heat to low. Simmer slowly for 1.5 to 2 hours, stirring occasionally, until lamb is fork-tender and sauce thickens. Add water if liquid evaporates too quickly.
  7. About 10 minutes before the end, gently fold in fresh strawberries and honey. Cover and cook until strawberries soften but retain shape.
  8. Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro or parsley. Add preserved lemon and rose water if using.
  9. Serve warm, ideally with couscous or flatbreads.

Notes

Brown lamb in batches to avoid steaming and ensure caramelization. Toast spices briefly to release aroma but avoid burning. Add strawberries near the end to preserve freshness and texture. Adjust liquid levels during simmering to avoid dryness or soupy consistency. This recipe can be adapted for slow cooker use by browning meat first and cooking on low for 6-8 hours. For gluten-free, ensure broth is free of additives. Substitute lamb with beef or chicken adjusting cooking times accordingly.

Nutrition

Keywords: Moroccan tagine, lamb tagine, strawberry tagine, slow-cooked lamb, Moroccan spices, savory and sweet, lamb stew, unique tagine recipe

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