Moroccan Lamb Tagine
A classic North African dish made with tender lamb and aromatic spices, slow-cooked in a flavorful tagine.
Ingredients
- ●1.5 pounds Lamb shoulder, bone-in
- ●2 tablespoons Olive oilfor browning the lamb
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1 teaspoon Cuminground
- ●1/2 teaspoon Cinnamonground
- ●1/2 teaspoon Turmericground
- ●1/4 teaspoon Paprikaground
- ●1 teaspoon Saltflaky sea salt, or to taste
- ●1/4 cup Fresh parsleychopped, for garnish
Instructions
- 1
Heat the oil in the bottom of a large clay or ceramic tagine or Dutch oven over medium heat.
- 2
Brown the lamb on all sides, then set it aside.
- 3
Soften the onion in the same pot, then add the garlic, ginger, cumin, cinnamon, turmeric, and paprika. Cook, stirring constantly, for 1-2 minutes.
- 4
Add the browned lamb back to the pot, along with 1 cup of water.
- 5
Bring the mixture to a simmer, then cover the pot and transfer it to the oven.
- 6
Braise the lamb for 2 1/2 to 3 hours, or until it's tender and falls apart easily.
- 7
Season the lamb with salt to taste, then stir in some chopped parsley.
- 8
Serve the lamb hot, garnished with additional parsley if desired.
- 9
Traditionally, the tagine is served over couscous, but it's also delicious with some crusty bread or over rice.