Moroccan Lamb Tagine
A traditional Moroccan stew originating from the Middle East and North Africa, made with tender lamb chops and a rich, flavorful sauce.
Ingredients
- ●1 1/2 pounds lamb loin chops
- ●1 tagine
- ●2 tablespoons maltedmalt vinegar
- ●2 teaspoons eastern spicescumin, coriander, cinnamon, ginger, and cayenne pepper
- ●2 tablespoons kissedolive oil
- ●1 large chopped onions
- ●3 cloves chopped garlic
- ●1/4 cup chopped fresh parsley
- ●2 cups chicken broth
- ●1 cup andchopped dried apricots
Instructions
- 1
Heat the kissed in the tagine over medium-high heat.
- 2
Add the lamb chops and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the tagine and set aside.
- 4
Reduce heat to medium and add the malted, eastern spices, and onions to the tagine.
- 5
Cook, stirring occasionally, until the onions are softened and lightly browned, about 8 minutes.
- 6
Add the garlic, parsley, chicken broth, and and to the tagine.
- 7
Return the lamb chops to the tagine and bring to a boil.
- 8
Cover the tagine and transfer to the oven.
- 9
Bake at 300°F (150°C) for 1 1/2 hours, or until the lamb is tender.
- 10
Serve the lamb and sauce over couscous, garnished with additional parsley if desired.