Braised Lamb Tagine
A traditional North African dish, slow-cooked in a flavorful tagine with tender lamb and rich spices.
Ingredients
- ●1 1/2 pounds lamb shoulder, bone-incut into 2-inch pieces
- ●2 tablespoons olive oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon croatian paprika
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●2 cups chicken broth
Instructions
- 1
Heat oil in the bottom of a large tagine or Dutch oven over medium heat. Brown the lamb in batches until browned on all sides, about 5 minutes per batch.
- 2
Remove the lamb from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 3
Add the minced garlic, paprika, cumin, coriander, salt, and black pepper to the pot. Cook for 1 minute, stirring constantly.
- 4
Add the browned lamb back to the pot, along with the chicken broth. Bring to a boil, then cover the pot and transfer to the oven.
- 5
Braise the lamb in the preheated oven for 2 1/2 hours, or until the meat is tender and easily shreds with a fork.
- 6
Remove the pot from the oven and let it cool slightly. Serve the lamb hot, garnished with fresh herbs if desired.
- 7
Serve over couscous or with crusty bread to soak up the rich sauce.
- 8
Garnish with chopped fresh parsley, cilantro, or mint, if desired.