Braised Lamb Tagine
A traditional North African dish slow-cooked in a rich and aromatic stew. This lamb tagine is a hearty and flavorful meal perfect for special occasions.
Ingredients
- ●1.5 lbs lamb shouldercut into 2-inch pieces
- ●2 tbsp olive oilfor browning the lamb
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1 can (14.5 oz) canned diced tomatoesdrained and rinsed
- ●2 cups chicken brothhomemade or store-bought
- ●2 tbsp honeyfor sweetness
- ●2 tsp ras el hanout spice blendavailable at Middle Eastern markets or online
- ●1 tsp saltto taste
- ●1/4 cup fresh parsleychopped, for garnish
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, about 5 minutes per side. Transfer the lamb to a plate and set aside.
- 2
Add the onion to the pot and cook until it's softened and lightly browned, about 8 minutes.
- 3
Add the garlic and cook for 1 minute, until fragrant.
- 4
Add the diced tomatoes, chicken broth, honey, and spice blend. Stir to combine.
- 5
Return the lamb to the pot and bring the mixture to a boil.
- 6
Reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the lamb is tender and the sauce has thickened.
- 7
Season the stew with salt to taste.
- 8
Serve the tagine hot, garnished with chopped parsley.