Lamb Tagine with Peas and Barley
A traditional Moroccan dish made with tender lamb, flavorful spices, and hearty barley. Serve with warm pita or couscous for a delicious and comforting meal.
Ingredients
- ●1 1/2 pounds Lamb shoulderboneless and cut into 1-inch cubes
- ●1 cup Barleypearled or regular
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1-inch piece Gingergrated
- ●1/4 cup Cilantrochopped for garnish
- ●1 cup Peasfresh or frozen
- ●2 tablespoons Lemon juice
- ●2 tablespoons Olive oil
- ●2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper Spices
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set it aside.
- 2
Reduce the heat to medium and add the onion to the pot. Cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes.
- 3
Add the garlic and ginger to the pot and cook for 1 minute, stirring constantly.
- 4
Add the cumin, coriander, cinnamon, turmeric, and cayenne pepper to the pot and cook for 1 minute, stirring constantly.
- 5
Add the barley to the pot and cook for 1 minute, stirring constantly.
- 6
Add the lemon juice, peas, and browned lamb to the pot. Stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.
- 8
Season the tagine with salt and pepper to taste.
- 9
Garnish with chopped cilantro and serve hot.