Lamb Tagine with Creamy Moroccan Sauce
A rich and flavorful tagine made with tender lamb and a creamy moroccan sauce, perfect for a special occasion. This traditional moroccan dish is easy to make and full of exotic flavors.
Ingredients
- ●1.5 pounds Lamb Shoulder
- ●2 tablespoons Olive Oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●1 tablespoon Ginger
- ●1 teaspoon Cumin
- ●1/2 teaspoon Cinnamon
- ●1 teaspoon Moroccan Spice Blend
- ●2 cups Chicken Broth
- ●1 cup Heavy Cream
- ●2 tablespoons Honey
- ●1/4 cup Fresh Parsley
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the onion and cook until browned, about 5 minutes.
- 3
Add the garlic and ginger and cook for an additional 1 minute.
- 4
Add the lamb and cook until browned on all sides, about 5 minutes.
- 5
Add the cumin, cinnamon, and moroccan spice blend and cook for 1 minute.
- 6
Add the chicken broth and bring to a boil.
- 7
Transfer the Dutch oven to the oven and braise the lamb for 2 1/2 hours, or until tender.
- 8
While the lamb is cooking, make the creamy moroccan sauce by combining the heavy cream, honey, and a pinch of salt in a small saucepan.
- 9
Bring the sauce to a simmer over medium heat and cook until thickened, about 5 minutes.
- 10
To serve, slice the lamb and serve with the creamy moroccan sauce spooned over the top.
- 11
Garnish with fresh parsley and serve over couscous or rice.