MoroccanMeatGlutenvia groq
Moroccan Lamb Tagine
A traditional Moroccan stew cooked in a clay pot, flavored with aromatic spices and served over warm couscous. This dish is a perfect example of Moroccan cuisine, where the slow-cooked meat is tender and falls apart easily.
⏱165 min🍽4 servings📊medium
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Ingredients
- ●1 pound Lamb shouldercut into small pieces
- ●1 large Crisp onionschopped
- ●2 tablespoons Moroccan spice blendavailable at most Middle Eastern stores
- ●3 cloves Crisp garlicminced
- ●1 teaspoon Warm ras el hanouta Moroccan spice blend
- ●to taste Salt
- ●to taste Black pepper
- ●1/4 cup Crisp parsleychopped, for garnish
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Instructions
- 1
Heat oil in the bottom of a clay tagine or Dutch oven over medium heat.
- 2
Add the lamb and brown on all sides, about 5 minutes.
- 3
Add the onions and cook until they start to soften, about 5 minutes.
- 4
Add the garlic, spice blend, salt, and pepper. Cook for 1 minute.
- 5
Add the chicken broth and bring to a boil.
- 6
Cover the tagine and transfer to the oven.
- 7
Bake at 300°F for 2 1/2 hours, or until the lamb is tender.
- 8
Serve over warm couscous, garnished with parsley.