Moroccan Lamb Tagine
A traditional Algerian dish, this lamb tagine is slow-cooked in a flavorful mixture of spices and herbs.
Ingredients
- ●1.5 kg lamb shoulder
- ●2 medium onion
- ●4 cloves garlic
- ●2 inches ginger
- ●2 tsp ground cinnamon
- ●1 tsp ground ginger
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp cayenne pepper
- ●1 tsp salt
- ●1 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup chopped fresh parsleyfor garnish
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set aside.
- 6
Add the onion, garlic, and ginger to the pot and cook until the onion is softened, about 5 minutes.
- 7
Add the ground cinnamon, ginger, cumin, coriander, and cayenne pepper to the pot and cook for 1 minute.
- 8
Return the lamb to the pot and add enough water to cover the meat.
- 9
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- 10
Braise the lamb for 2 1/2 hours, or until it is tender and falls apart easily.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Shred the lamb with two forks and return it to the pot.
- 13
Simmer the mixture over low heat for 10-15 minutes to allow the flavors to meld.
- 14
Taste and adjust the seasoning as needed.
- 15
Serve the lamb hot, garnished with chopped fresh parsley.