Moroccan Lamb Tagine
A traditional North African stew made with tender lamb and a blend of aromatic spices, slow-cooked in a rich and flavorful tagine sauce.
Ingredients
- ●1 1/2 pounds Lamb shoulderCut into 2-inch pieces
- ●2 medium OnionChopped
- ●3 cloves GarlicMinced
- ●2 tablespoons Moroccan lamb seasoningAvailable at most spice stores or online
- ●1 teaspoon CuminGround
- ●1/2 teaspoon CinnamonGround
- ●1/2 teaspoon GingerGround
- ●1/4 teaspoon Cayenne pepperOptional, for some heat
- ●2 tablespoons HoneyOptional, for sweetness
- ●1/4 cup Fresh parsleyChopped, for garnish
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned, about 5 minutes. Remove lamb from pot and set aside.
- 2
Reduce heat to medium and add chopped onion to pot. Cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.
- 3
Add minced garlic to pot and cook for 1 minute, stirring constantly.
- 4
Add Moroccan lamb seasoning, cumin, cinnamon, ginger, and cayenne pepper to pot. Cook for 1 minute, stirring constantly.
- 5
Add browned lamb back to pot, along with 2 cups of water and 2 tablespoons of honey (if using). Bring to a boil, then reduce heat to low and simmer, covered, for 2 1/2 hours, or until lamb is tender.
- 6
Stir in chopped fresh parsley and adjust seasoning as needed.
- 7
Serve tagine hot, garnished with additional parsley if desired.