Egyptian Lamb Tagine
A traditional Moroccan dish from Egypt, made with tender lamb and exotic spices, slow-cooked in a flavorful tagine.
Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch pieces
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1-inch piece gingergrated
- ●2 teaspoons cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cinnamonground
- ●1/2 teaspoon turmericground
- ●1 teaspoon saltground
- ●1/2 teaspoon pepperground
- ●2 tablespoons olive oilfor browning
- ●2 cups chicken brothlow-sodium
- ●1 cup dried apricotschopped
Instructions
- 1
Heat oil in the bottom of a large tagine over medium-high heat.
- 2
Brown the lamb in batches until browned, about 5 minutes. Transfer the lamb to a plate.
- 3
Add the onion to the tagine and cook until softened, about 5 minutes.
- 4
Add the garlic, ginger, cumin, coriander, cinnamon, turmeric, salt, and pepper. Cook, stirring constantly, for 1 minute.
- 5
Add the browned lamb, chicken broth, and apricots to the tagine.
- 6
Cover the tagine and bring to a boil. Transfer the tagine to the preheated oven.
- 7
Bake the tagine at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 8
Serve the tagine hot, garnished with fresh parsley or cilantro, if desired.