Lamb Tagine
A traditional saudi dish made with lamb and a blend of aromatic spices, slow-cooked in a luxurious tagine. Perfect for a special occasion.
Ingredients
- ●1.5 kg lamb shouldercut into 2-inch pieces
- ●2 tbsp vegetable oilfor browning the lamb
- ●2 medium onionchopped
- ●3 cloves garlicminced
- ●1 tsp cuminground
- ●1 tsp corianderground
- ●1/2 tsp cinnamonground
- ●1 tsp gingerground
- ●2 tsp luxuriant tagine spicesavailable at middle eastern stores
- ●2 cups chicken brothlow sodium
Instructions
- 1
Heat the oil in the bottom of a large tagine or Dutch oven over medium-high heat.
- 2
Brown the lamb pieces in batches until they are well browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set it aside.
- 4
Add more oil to the pot if necessary, then sauté the onion and garlic until they are softened, about 5 minutes.
- 5
Add the cumin, coriander, cinnamon, and ginger to the pot and stir for 1 minute.
- 6
Add the browned lamb, tagine spices, and chicken broth to the pot.
- 7
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 8
Braise the lamb in the preheated oven at 300°F (150°C) for 2-1/2 hours, or until it is tender and the meat is falling apart.
- 9
Season the lamb with salt and pepper to taste before serving.
- 10
Serve the lamb hot, garnished with fresh parsley or cilantro if desired.