Warmly Spiced Lamb Tagine
A traditional Saudi Arabian dish made with tender lamb, aromatic spices, and a rich, flavorful broth.
Ingredients
- ●1 1/2 pounds Lamb shouldercut into 1 1/2-inch cubes
- ●2 tablespoons Warmly Spiced Olive Oilsee notes
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1 teaspoon Cuminground
- ●1 teaspoon Cinnamonground
- ●1/2 teaspoon Turmericground
- ●1/2 teaspoon Saltto taste
- ●1/4 teaspoon Black pepperto taste
- ●2 cups Chicken brothhomemade or store-bought
- ●1 cup Dried apricotschopped
Instructions
- 1
Heat 2 tablespoons of warmly spiced olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and grated ginger and cook for an additional minute.
- 4
Add the lamb cubes and cook until browned on all sides, about 5-7 minutes.
- 5
Add the cumin, cinnamon, turmeric, salt, and black pepper. Cook for 1 minute.
- 6
Add the chicken broth and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 8
Add the chopped dried apricots and continue to simmer for an additional 10-15 minutes.
- 9
Serve hot, garnished with fresh parsley or cilantro, if desired.
- 10
Note: Warmly Spiced Olive Oil can be made by mixing 1/4 cup of olive oil with 1 tablespoon of cumin, 1 tablespoon of cinnamon, and 1/2 teaspoon of turmeric. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.