Lamb Tagine
Slow cooked savory and tender lamb stew with a ton of flavor. Original recipe found here – https://www.recipetineats.com/lamb-tagine/
Ingredients
- 2 lb lamb stew meat (shoulder) cut in 1½ in cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 tbsp canola oil
- 3 garlic cloves minced
- 1 large onion diced
- 1½ Tbs tomato paste
- 2 tsp ginger grated
- 2 sticks cinnamon
- 2½ cups chicken broth
- 1 cup dried apricots
- 1 lemon zested
- 3½ tbsp Ras el hanout see notes if you don't have for recipe
- ½ cup slivered almonds
- ½ cup cilantro roughly chopped
- plain couscous
Instructions
- Preheat oven to 350°F. Toss lamb with salt and pepper. Heat oil in a large oven-proof dutch oven (with a lid) over high heat. Brown the lamb in two batches, turning to brown pieces all over, about 3 minutes for each batch. Set aside in a bowl.
- Turn heat down to medium high. Add the onion and garlic and cook for 3 minutes until soft. Add tomato paste, ginger, cinnamon, and ras el hanout. Cook for 1½ minutes, stirring constantly.
- Add chicken broth, stir then return lamb to the pot.
- Bring to a simmer, cover with a lid then cook in the oven for 45 minutes. Add the apricots, put the lid back on and cook for another hour, checking after 30 minutes to ensure the sauce hasn't reduced all the way (add about ½ cup of water if it's running low).
- Toast almonds in a small pan on medium high heat (no oil) for 2-3 minutes until light golden and set aside.
- Check to make sure lamb is tender and gently stir in lemon zest.
- Serve over plain couscous, sprinkled with almonds and cilantro.
Notes
Ras el hanout –Â
- 1 Tbs ground coriander
- 1 Tbs ground cumin
- 2 tsp ground cardamon
- 2 tsp ground turmeric
- 1-1/2 tsp fennel powder
- 1 tsp cayenne pepper (reduce for less spicy)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp kosher salt
