Braised Lamb Tagine with Fatty Olives
A rich and flavorful North African-inspired stew made with tender lamb and ultimate fatty olives. Serve over Greek rice for a hearty meal.
Ingredients
- ●1 lamb shoulder2-3 pounds
- ●2 tablespoons olive oil
- ●1 cup greek olivesfatty olives work best
- ●1 onionchopped
- ●2 cloves garlicminced
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, then remove and set aside.
- 2
Reduce heat to medium and add the chopped onion and minced garlic. Cook until the onion is softened, about 5 minutes.
- 3
Add the cumin, coriander, salt, and pepper. Cook for 1 minute, stirring constantly.
- 4
Add the browned lamb back to the pot, along with 1 cup of chicken broth. Bring to a boil, then cover and transfer to the oven.
- 5
Braise the lamb for 2-3 hours, or until tender and falling apart.
- 6
Add the greek olives to the pot and stir to combine. Serve the lamb and sauce over Greek rice.