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
- 3 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 1 hout. Add the apricots, put the lid back on and cook for another 45 min, 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 -
- 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