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Lamb Tagine
Created by: Howcan Team
Ingredients
- 2 lbs of lamb shoulder, cut into chunks
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground turmeric
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes
- 1 cup of chicken broth
- 1/2 cup of dried apricots
- 1/4 cup of sliced almonds
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large tagine or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Add the lamb chunks to the pot and brown on all sides, about 8-10 minutes.
- Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, cloves, nutmeg, and cayenne pepper, and cook for 2 minutes to toast the spices.
- Pour in the diced tomatoes and chicken broth, and bring the mixture to a simmer.
- Cover the pot and let the tagine simmer over low heat for 1.5 to 2 hours, or until the lamb is tender.
- Stir in the dried apricots and sliced almonds, and season with salt and pepper to taste.
- Simmer for an additional 10 minutes to allow the flavors to meld together.
- Garnish the lamb tagine with fresh cilantro before serving.
- Serve the lamb tagine hot with couscous or crusty bread. Enjoy!
Lamb Tagine is a traditional Moroccan dish that has been enjoyed for centuries. This slow-cooked stew is named after the earthenware pot in which it is cooked, called a "tagine." The dish typically features tender pieces of lamb, aromatic spices like cumin, coriander, and cinnamon, and a mix of sweet and savory flavors from ingredients like dried fruits, honey, and preserved lemons. Renowned chefs like Yotam Ottolenghi and Claudia Roden have popularized this dish in their cookbooks, bringing its rich and complex flavors to a global audience. Today, the best versions of Lamb Tagine can be found in the bustling markets and authentic restaurants of Morocco, where it's often served with fluffy couscous or crusty bread. To make a truly authentic Lamb Tagine, it's essential to use a traditional tagine pot for cooking, allowing the flavors to meld and intensify over low heat.
140 min
4
450 calories
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