Moroccan Lamb Tagine
A traditional North African stew made with lamb, dried fruits and spices, slow-cooked in a clay pot called a tagine.
Ingredients
- ●1.5 lbs Lamb shoulder
- ●2 tbsp Olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1-inch piece Ginger
- ●2 tsp Cumin
- ●1 tsp Cinnamon
- ●1/2 tsp Cayenne pepper
- ●1 tsp Salt
- ●1/4 cup Chopped fresh parsley
Instructions
- 1
Heat the oil in the bottom of a clay or ceramic tagine over medium heat.
- 2
Sear the lamb on all sides until browned, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the onion, garlic and ginger to the pot and cook until the onion is softened, about 5 minutes.
- 5
Add the cumin, cinnamon, cayenne pepper and salt to the pot and cook for 1 minute.
- 6
Add the lamb back to the pot, along with 2 cups of water.
- 7
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 8
Braise the lamb for 2 1/2 to 3 hours, or until tender.
- 9
Remove the lamb from the pot and let it rest for 10 minutes.
- 10
Shred the lamb with two forks and return it to the pot.
- 11
Stir in the chopped parsley and serve over couscous.