Savory Lamb Tagine
A traditional North African dish from the Arabian Peninsula, featuring tender lamb and aromatic spices in a rich tagine sauce.
Ingredients
- ●1 (1.5-2 kg) lamb shouldercut into 2-inch pieces
- ●2 tsp tagine spice blendavailable at most Middle Eastern stores
- ●2 tbsp ghee or olive oilfor browning lamb
- ●2 medium onionschopped
- ●3 cloves garlicminced
- ●1/2 tsp saudi saffronsoaked in 2 tbsp hot water
- ●6-8 pitted arabian dateschopped
- ●1 large vibrant red bell pepperchopped
- ●1 tsp saltto taste
- ●1/4 cup fresh cilantrochopped (for garnish)
Instructions
- 1
Heat ghee or oil in a large clay or ceramic tagine over medium heat.
- 2
Brown lamb pieces in batches until browned on all sides. Remove and set aside.
- 3
Add onions and garlic to the tagine; cook until softened, stirring occasionally.
- 4
Add tagine spice blend, saffron, and dates; cook 1 minute, stirring constantly.
- 5
Add browned lamb, red bell pepper, and salt. Stir to combine.
- 6
Cover the tagine and transfer to the oven. Roast at 300°F (150°C) for 2-3 hours, or until lamb is tender.
- 7
Remove from the oven and garnish with fresh cilantro. Serve over couscous or rice.
- 8
Let the tagine rest for 10-15 minutes before serving to allow the flavors to meld.