Egyptian Lamb Tagine
A hearty and flavorful stew originating from Egypt, made with tender lamb and aromatic spices.
Ingredients
- ●1 pound boneless lamb shoulder, cut into 1 1/2-inch pieces Lamb
- ●2 tablespoons Garlicky Olive Oil
- ●1 sheet, thawed Flaky Pastryfor serving
- ●1 cup dried apricots, chopped Indulgent Apricots
- ●2 teaspoons ground cumin Egyptian Cumin
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
- ●1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom Tagine Spices
Instructions
- 1
Heat the garlicky olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned, about 5 minutes. Remove the lamb from the pot and set aside.
- 3
Add the cumin, salt, and black pepper to the pot and cook for 1 minute, stirring constantly.
- 4
Add the chopped apricots and cook for 2 minutes.
- 5
Return the lamb to the pot and stir to combine.
- 6
Add 1 cup of water to the pot and bring to a boil.
- 7
Cover the pot and transfer to the oven. Braise the lamb for 1 1/2 hours, or until tender.
- 8
Stir in the tagine spices and cook for an additional 10 minutes.
- 9
Serve the lamb hot, garnished with flaky pastry and additional apricots if desired.
- 10
Preheat oven to 300°F (150°C).
- 11
While the lamb is cooking, roll out the flaky pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 12
Cut the pastry into 1-inch wide strips. Roll each strip into a rope and tie a knot in the center to form a tagine shape.