Moroccanmeatglutenvia groq
Classic Lamb Tagine
A traditional Moroccan dish made with lamb, spices, and dried fruits, slow-cooked in a clay pot.
⏱170 min🍽4 servings📊hard
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Ingredients
- ● 1 pound lamb shoulder, cut into 2-inch pieces
- ● 2 tablespoons saudi arabian olive oilfor browning the lamb
- ● 1 onion, chopped
- ● 2 cloves garlic, minced
- ● 1 cup intense dried apricots
- ● 1 cup all-purpose flourfor dusting the lamb
- ● 1 teaspoon ground cumin
- ● 1 teaspoon ground coriander
- ● 1/2 teaspoon ground cinnamon
- ● 1/2 teaspoon ground ginger
- ● 1/4 teaspoon cayenne pepper
- ● 1/4 teaspoon salt
- ● 1/4 teaspoon black pepper
- ● 2 cups lamb broth
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Instructions
- 1
Heat the oil in a large clay pot or Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set it aside.
- 4
Add the onion and garlic to the pot and cook until the onion is softened, about 5 minutes.
- 5
Stir in the flour, cumin, coriander, cinnamon, ginger, cayenne, salt, and black pepper.
- 6
Cook for 1 minute, stirring constantly.
- 7
Add the apricots, lamb broth, and browned lamb to the pot.
- 8
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the lamb is tender.
- 9
Serve the tagine hot, garnished with fresh herbs, if desired.