Moroccan Lamb Tagine with Khorasan Grain

Ingredients

• 180g Raw ground lamb
• 120g Raw white onions
• 15g Garlic, raw
• 200g Tomatoes, canned, diced
• 150g Canned chickpeas, drained and rinsed
• 30g Raw apricot
• 140g Dry khorasan grain
• 15g Canned tomato paste
• 25g Green olives, Manzanilla, stuffed with pimiento

Method

1. 1Heat a large pot or tagine over medium-high heat. Add the raw ground lamb and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned and cooked through (internal temperature 160°F/71°C). Drain excess fat if needed.
2. 2Add the diced onions to the pot and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
3. 3Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens the flavor.
4. 4Add the canned diced tomatoes (with juice), chickpeas, raw apricots, and green olives to the pot. Add 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, 0.5 teaspoon of paprika, and 0.25 teaspoon of ground ginger (or use pre-made Moroccan spice blend if available). Season with salt and pepper to taste.
5. 5Stir well to combine all ingredients. Bring the mixture to a simmer over medium heat. Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together.
6. 6While the tagine simmers, prepare the khorasan grain. Bring 2 cups of water or vegetable broth to a boil in a separate pot. Add the khorasan grain and stir well. Return to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes, or until the water is absorbed and the grain is tender and fluffy.
7. 7Once the khorasan is cooked, fluff it with a fork. Check the tagine for doneness—the sauce should be richly colored and flavors well integrated. Taste and adjust seasonings as needed.
8. 8To serve, place the cooked khorasan grain on a plate and top with the lamb tagine. Garnish with fresh cilantro or parsley if desired, and serve warm.