Lamb Tagine with Mediterranean Flair
A hearty and flavorful North African-inspired lamb dish made with tender lamb, aromatic spices, and sweet dried fruits.
Ingredients
- ●1 1/2 pounds Lamb shoulderBone-in for added flavor
- ●2 tablespoons Olive oilUse a high-quality extra virgin olive oil
- ●1 large OnionChopped
- ●3 cloves GarlicMinced
- ●1 piece GingerAbout 2 inches long, sliced
- ●1 teaspoon CuminGround
- ●1 teaspoon CorianderGround
- ●1 teaspoon CinnamonGround
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●6-8 Dried apricotsPitted
- ●1/4 cup Chopped fresh parsley
- ●4-6 Lemon wedges
Instructions
- 1
1. Heat the oil in a large Dutch oven over medium-high heat.
- 2
2. Add the lamb and brown on all sides, about 5 minutes.
- 3
3. Remove the lamb from the pot and set aside.
- 4
4. Reduce the heat to medium and add the onion to the pot.
- 5
5. Cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes.
- 6
6. Add the garlic, ginger, cumin, coriander, cinnamon, salt, and pepper to the pot.
- 7
7. Cook, stirring constantly, for 1-2 minutes.
- 8
8. Add the browned lamb back to the pot, along with the apricots and 1 cup of water.
- 9
9. Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 10
10. Braise the lamb for 2 1/2 to 3 hours, or until it's tender and falls apart easily.
- 11
11. Remove the pot from the oven and let it cool slightly.
- 12
12. Stir in some chopped parsley and serve the lamb hot, garnished with lemon wedges.