Ethiopianmeatvia groq
Spiced Lamb Tagine
A classic Ethiopian dish made with lamb, spices, and dried fruits, slow-cooked in a clay pot.
⏱110 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds lamb shouldercut into 2-inch pieces
- ●1 large onionchopped
- ●2 inches gingergrated
- ●2 teaspoons cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon cinnamon
- ●1/2 teaspoon turmeric
- ●1/4 teaspoon red pepper flakes
- ●2 tablespoons olive oil
- ●2 tablespoons honey
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Instructions
- 1
Heat oil in the bottom of a clay or ceramic pot over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the ginger, cumin, coriander, cinnamon, turmeric, and red pepper flakes. Cook for 1 minute.
- 4
Add the lamb and cook until browned on all sides, about 5 minutes.
- 5
Add the honey, 1 cup of water, and cover the pot.
- 6
Bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours, or until the lamb is tender.
- 7
Serve hot, garnished with fresh herbs if desired.