Egyptian Lamb Tagine in One Pot
A twist on traditional Italian cooking, this one-pot dish combines the flavors of Egypt with lamb and wholesome ingredients.
Ingredients
- ●1.5 lbs Lamb Shoulder
- ● One Potlarge Dutch oven or heavy pot
- ●2 tsp Tagine Spice Blend
- ●2 cups, chopped Tomatoes
- ●1 large, chopped Onions
- ●3 cloves, minced Garlic
- ●2 tbsp Lemon Juice
- ●2 cups Chicken Broth
- ●1/4 cup, sliced Almonds
- ●1/4 cup, chopped Fresh Parsley
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
Heat the pot over medium-high heat. Brown the lamb on all sides, about 5 minutes.
- 4
Add the onions, garlic, and tagine spice blend to the pot. Cook, stirring occasionally, for 5 minutes.
- 5
Add the chopped tomatoes, chicken broth, and lemon juice to the pot. Stir to combine.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- 7
Braise the lamb for 2 1/2 hours, or until it is tender and falls apart easily.
- 8
Stir in the sliced almonds and chopped parsley. Serve hot over couscous or rice.
- 9
Let the dish rest for 10 minutes before serving to allow the flavors to meld.
- 10
Serve with crusty bread or over couscous for a filling meal.