Lamb Tagine with Herbs
A traditional Moroccan lamb tagine with a blend of herbaceous spices, perfect for a hearty dinner.
Ingredients
- ●1 (1.5 kg) Lamb shoulder
- ●2 tbsp Olive oil
- ●1 large, chopped Onion
- ●3 cloves, minced Garlic
- ●2 inches, sliced Ginger
- ●1 tsp Cumin
- ●1 tsp Coriander
- ●1 tsp Turmeric
- ●1 tsp Paprika
- ●1 tsp Salt
- ●1/2 tsp Black pepper
- ●1/4 cup, chopped Fresh parsley
- ●1/4 cup, chopped Fresh cilantro
Instructions
- 1
Heat oil in a large Dutch oven over medium heat.
- 2
Add onion and cook until softened, about 5 minutes.
- 3
Add garlic, ginger, cumin, coriander, turmeric, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
- 4
Add lamb and cook until browned on all sides, about 5 minutes.
- 5
Add 1 cup of water and bring to a boil.
- 6
Transfer the pot to the oven and cook, covered, at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 7
Stir in parsley and cilantro. Serve hot over couscous or rice.
- 8
Let the tagine rest for 10 minutes before serving.
- 9
Serve with a side of warm pita bread or naan.
- 10
Garnish with additional parsley and cilantro, if desired.
- 11
Serve immediately and enjoy!