Lamb Tagine with Crunchy Syrian Nuts
A rich and flavorful North African stew made with tender lamb, crunchy Syrian nuts, and a hint of exotic spices.
Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch pieces
- ●2 tablespoons olive oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2-inch piece gingergrated
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon cinnamon
- ●1/4 cup crunchy Syrian nuts
- ●2 cups chicken broth
- ●2 tablespoons honey
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Brown lamb on all sides, about 5 minutes. Remove lamb from pot and set aside.
- 2
Reduce heat to medium. Add onion, garlic, and ginger to pot. Cook, stirring occasionally, until onion is softened, about 5 minutes.
- 3
Add cumin, coriander, and cinnamon to pot. Cook, stirring constantly, for 1 minute.
- 4
Add chicken broth and honey to pot. Stir to combine.
- 5
Return lamb to pot. Cover and bring to a boil.
- 6
Transfer pot to the oven. Braise lamb, covered, at 300°F for 2 hours, or until tender.
- 7
Stir in crunchy Syrian nuts. Serve hot.
- 8
Serve over couscous or rice, if desired.
- 9
Garnish with additional crunchy Syrian nuts, if desired.