Middle Eastern Braised Lamb Tagine
A hearty dish from the Middle East, slow-cooked in a rich and aromatic tagine sauce, featuring tender lamb chops.
Ingredients
- ●1 1/2 pounds Lamb chopsabout 8-10 chops
- ●2 tablespoons Olive oilfor browning lamb
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1 teaspoon Cuminground
- ●1/2 teaspoon Cinnamonground
- ●1/4 teaspoon Allspiceground
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black pepperto taste
Instructions
- 1
Heat the olive oil in the bottom of a large clay or ceramic tagine over medium-high heat.
- 2
Brown the lamb chops on both sides, about 2-3 minutes per side, then remove from the pot.
- 3
Reduce heat to medium and sauté the onion, garlic, and ginger until the onion is translucent.
- 4
Add the cumin, cinnamon, allspice, salt, and pepper to the pot and cook for 1 minute.
- 5
Add the browned lamb chops back to the pot, along with any accumulated juices.
- 6
Add enough water to the pot to cover the lamb, then bring to a boil.
- 7
Cover the tagine and transfer to the oven, where it will cook at 300°F for 2-3 hours, or until the lamb is tender.
- 8
Serve the lamb hot, garnished with fresh herbs if desired.