Moroccan Lamb Tagine
A traditional Moroccan dish made with tender lamb and warm spices, all slow-cooked in a flavorful tagine. Perfect for a special occasion or a cozy night in.
Ingredients
- ●1 1/2 pounds Lamb shoulderCut into 2-inch pieces
- ●2 tablespoons Olive oilFor browning the lamb
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1-inch piece GingerGrated
- ●1 teaspoon CuminGround
- ●1/2 teaspoon CinnamonGround
- ●1/4 teaspoon PaprikaSmoked
- ●1 teaspoon SaltTo taste
- ●1/2 teaspoon Black pepperTo taste
- ●1/4 cup Chopped fresh parsleyFor garnish
Instructions
- 1
Heat the oil in the bottom of the tagine over medium heat.
- 2
Brown the lamb in batches until browned on all sides, about 5 minutes per batch.
- 3
Remove the lamb from the tagine and set aside.
- 4
Add the onion to the tagine and cook until softened, about 5 minutes.
- 5
Add the garlic, ginger, cumin, cinnamon, paprika, salt, and pepper to the tagine and cook for 1 minute.
- 6
Return the lamb to the tagine and add enough water to cover the meat.
- 7
Bring the mixture to a boil, then cover the tagine and transfer it to the oven.
- 8
Bake the tagine at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 9
Garnish with parsley and serve over couscous.