Moroccanmeatvia groq
Moroccan Lamb Tagine
A hearty, slow-cooked stew originating from Morocco, typically made with lamb and a blend of spices.
⏱180 min🍽4 servings📊medium
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Ingredients
- ●1.5 kg lamb shouldercut into large pieces
- ●2 tsp nutty spice blendmix of cumin, coriander, cinnamon
- ●1 tsp smoky paprikaadd a smoky depth to the dish
- ●1/4 cup moroccan preserved lemonchopped
- ●1 cup green olivespitted
- ●2 cups chicken brothlow-sodium
- ●2 tbsp honeyoptional
- ●2 tbsp ghee or vegetable oilfor browning the lamb
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Instructions
- 1
Heat the ghee or oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb pieces on all sides, then set aside.
- 3
Add more oil if needed, then sauté the spice blend for 1-2 minutes until fragrant.
- 4
Add the preserved lemon, olives, and chicken broth. Stir to combine.
- 5
Return the lamb to the pot and cover with a lid.
- 6
Transfer to the oven and braise at 300°F (150°C) for 2 1/2 hours.
- 7
Stir in the honey (if using) and serve hot over couscous or rice.
- 8
Season with salt and pepper to taste.