Moroccanomnivorevia groq
Classic Moroccan Lamb Tagine
A traditional and flavorful North African stew originating from the Tagine pottery dish. This recipe serves a hearty and aromatic lamb tagine.
⏱140 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds boneless lamb shouldercut into large chunks
- ●2 tablespoons olive oilfor browning
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 inches gingergrated
- ●2 teaspoons cumin powderfor spice
- ●1 teaspoon cinnamon powderfor spice
- ●1 teaspoon paprika powderfor spice
- ●2 cups tomatoesdiced
- ●2 cups chicken brothfor braising
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Instructions
- 1
Heat oil in a large clay or ceramic tagine over medium heat.
- 2
Brown the lamb chunks until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add chopped onion and cook until softened, about 5 minutes.
- 5
Add minced garlic and grated ginger; cook for 1 minute.
- 6
Add cumin, cinnamon, and paprika; cook for 1 minute.
- 7
Add diced tomatoes and chicken broth; bring to a boil.
- 8
Return lamb to the pot and cover with a tight-fitting lid.
- 9
Transfer the tagine to the preheated oven and cook for 2 hours or until the lamb is tender.
- 10
Season with salt and pepper to taste.
- 11
Serve hot over couscous or rice.