Warmly Spiced Lamb Tagine
A hearty and flavorful slow-cooked lamb stew originating from Egypt, made with a blend of warming spices and a hint of sweetness.
Ingredients
- ●2 pounds lamb shouldercut into 2-inch pieces
- ●2 tablespoons warmly spiced egyptian spice blend
- ●2 tablespoons coconut oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1-inch piece gingergrated
- ●1 teaspoon cumin
- ●1/2 teaspoon cinnamon
- ●1/4 teaspoon cayenne pepper
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1
Heat the coconut oil in the bottom of a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Add the onion, garlic, and ginger to the pot and cook until the onion is translucent, about 5 minutes.
- 4
Add the cumin, cinnamon, cayenne pepper, salt, and black pepper to the pot and stir to combine.
- 5
Add the warmly spiced egyptian spice blend and stir to combine.
- 6
Add 1 cup of water to the pot and bring to a boil.
- 7
Cover the pot and transfer it to the oven.
- 8
Bake for 2 1/2 hours, or until the lamb is tender and falls apart easily.
- 9
Serve hot, garnished with fresh parsley or cilantro if desired.