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Classic Kenyan Lamb Tagine
A traditional Kenyan dish made with tender lamb and aromatic spices, cooked to perfection in a rich and flavorful tagine.
⏱120 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds Lamb Shouldercut into 2-inch pieces
- ●2 tablespoons Olive Oilfor browning
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1-inch piece Gingergrated
- ●1 teaspoon Cuminground
- ●1 teaspoon Corianderground
- ●1/2 teaspoon Cinnamonground
- ●1/2 teaspoon Turmericground
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black Pepperto taste
- ●1/4 cup Fresh Cilantrochopped, for garnish
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Instructions
- 1
Heat oil in the bottom of a large clay or ceramic tagine over medium heat.
- 2
Brown the lamb pieces in batches, then set aside.
- 3
Add onion, garlic, and ginger to the tagine and cook until the onion is softened.
- 4
Add cumin, coriander, cinnamon, turmeric, salt, and black pepper. Cook for 1 minute.
- 5
Add the browned lamb back to the tagine and stir to coat with the spice mixture.
- 6
Add 1 cup of water to the tagine and bring to a boil.
- 7
Reduce heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 8
Stir in chopped cilantro and serve hot over couscous or rice.