Moroccanpork-freevegetarian-friendlyvia groq
Braised Lamb Tagine with Bamboo Shoots
A hearty and aromatic Moroccan stew made with tender lamb and crunchy bamboo shoots. Perfect for a cold winter evening.
⏱180 min🍽4 servings📊medium
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Ingredients
- ●1 kg Lamb shouldercut into 2-inch pieces
- ●2 tbsp Olive oil
- ●2 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 cup Bamboo shootscanned or fresh, sliced
- ●1 cup Chicken broth
- ●1/4 cup Dried prunes
- ●1 tsp Cinnamon
- ●1 tsp Ginger
- ●to taste Salt
- ●to taste Black pepper
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Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb in batches until browned on all sides, about 5 minutes.
- 3
Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- 4
Add the bamboo shoots, chicken broth, prunes, cinnamon, ginger, salt, and black pepper.
- 5
Stir to combine and bring the mixture to a simmer.
- 6
Transfer the Dutch oven to the oven and braise the tagine for 2-3 hours, or until the lamb is tender.
- 7
Serve hot, garnished with fresh parsley or cilantro, if desired.
- 8
Serve over couscous or rice, if desired.