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Moroccan-Inspired Lamb Tagine with Goji Berries (Gluten-Free)
This lamb tagine is a flavorful adventure in a bowl—and thanks to goji berries, it’s also a nutritional powerhouse. Whether you’re new to Moroccan flavors or a longtime fan, this recipe is a comforting, health-conscious twist on a classic.
This Moroccan-inspired lamb tagine is a deeply flavorful, slow-simmered dish that’s comforting, fragrant, and perfect for special occasions or cozy dinners at home. It combines tender chunks of lamb with aromatic spices, dried apricots, and the superfood punch of goji berries. The result? A rich, balanced dish that’s sweet, savory, and warmly spiced.
Best of all, this recipe is naturally gluten-free, dairy-free, egg-free, soy-free, and refined sugar-free, making it a great option for a variety of dietary needs. Whether you’re hosting a dinner party or meal prepping something nourishing for the week, this tagine is both impressive and practical.
Ingredients
- 2 ½ pounds boneless lamb leg, fat trimmed and cut into bite-sized pieces
- Kosher or fine sea salt
- Freshly ground black pepper
- 3 tablespoons avocado or vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons grated fresh ginger
- 2 cinnamon sticks
- 3 ½ tablespoons Ras el Hanout *see note
- 1 teaspoon cayenne pepper, optional
- 2 ½ cups gluten-free chicken or vegetable broth
- 1 cup water, maybe more
- 1 cup dried apricots
- ½ cup BareOrganics Goji Berries, plus more for serving
- Zest of 1 lemon, grated
- ½ cup slivered almonds, toasted
- ½ cup chopped cilantro
- Cooked rice, quinoa, or cauliflower rice
Notes
Ras el Hanout is a spice blend available at most grocery stores. If you prefer to make your own, combine 1 tablespoon ground coriander, 1 tablespoon ground cumin, 2 teaspoons turmeric, 1 teaspoon cardamom, and 1 teaspoon allspice.
Directions
- Preheat oven to 350 °F. Season the lamb with salt and pepper.
- In a Dutch oven or large oven-proof pot, heat oil over high heat. Add the lamb in stages (do not overcrowd the pot) and brown on all sides, about 4 minutes. Remove to a bowl or plate. Turn heat down to medium-high, add the onion and a pinch of salt, and cook until translucent, about 3 minutes. Add the garlic and cook for 30 seconds. Add tomato paste, ginger, cinnamon sticks, Ras el Hanout, and cayenne pepper if using. Cook, stirring for 1 – 2 minutes or until fragrant.
- Add the lamb back to the pot along with broth and water. Stir, bring to a simmer, cover the pot, and place in the oven for 45 minutes. Add the dried apricots and goji berries. Check the amount of liquid to make sure it has not reduced too much, if so, add in another ½ cup. Put back in the oven for 45 minutes or until the lamb is tender. Stir in the lemon zest and serve over rice with almonds, cilantro, and more goji berries.
Nutrition
- Calories: 227kcal
- Carbohydrates: 26g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 2g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 5g
- Trans Fat: 0.1g
- Sodium: 58mg
- Potassium: 511mg
- Fiber: 5g
- Sugar: 17g
- Vitamin A: 1314IU
- Vitamin C: 5mg
- Calcium: 71mg
- Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
