Lamb Tagine
A traditional Moroccan dish, this lamb tagine is slow-cooked in a flavorful sauce with dried fruits and spices. Serve over couscous and enjoy the rich, aromatic flavors of the Middle East.
Ingredients
- ●1.5 pounds Lamb shoulderCut into large pieces
- ●2 tablespoons Olive oil
- ●1 large OnionChopped
- ●3 cloves GarlicMinced
- ●1 cup Dried dates
- ●1/2 cup Dried prunes
- ●1 teaspoon Cinnamon
- ●1 teaspoon Ginger
- ●1 teaspoon Cumin
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●2 cups Chicken broth
- ●1/4 cup Raisins
Instructions
- 1
Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- 2
Add the garlic and cook for another minute.
- 3
Add the lamb and cook until browned on all sides, about 5 minutes.
- 4
Add the spices, cinnamon, ginger, cumin, salt, and black pepper. Cook for 1 minute.
- 5
Add the chicken broth, dates, prunes, and raisins. Stir to combine.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
Braise the tagine for 2 1/2 hours, or until the lamb is tender.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Skim off any excess fat from the surface.
- 10
Serve the lamb and sauce over couscous, garnished with fresh herbs if desired.