Moroccanmeatvia groq
Traditional Moroccan Lamb Tagine
A hearty and flavorful stew originating from Morocco, slow-cooked in a clay pot and infused with aromatic spices.
⏱60 min🍽4 servings📊medium
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Ingredients
- ●1 medium, chopped Yellow Onion
- ●1 pound, cut into small pieces Lamb Kofta (Kefta)
- ●1, sliced Roasted Red Pepper
- ●2 teaspoons, mixture of cumin, coriander, cinnamon, and turmeric Moroccan SpicesUse store-bought or homemade spice blend
- ●2 tablespoons Olive Oil
- ●to taste Salt
- ●to taste Black Pepper
- ●1/4 cup, chopped Fresh Cilantro
- ●1/4 cup, pitted Green Olives
- ●1/4 cup Chopped Fresh Parsley
- ●4-6, for serving Lemon Wedges
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Instructions
- 1
Heat the olive oil in the bottom of a clay tagine or heavy Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the lamb kofta pieces and cook, breaking them up with a spoon, until browned, about 5-7 minutes.
- 4
Add the roasted red pepper, Moroccan spices, salt, and black pepper. Stir to combine.
- 5
Add 2 cups of water to the tagine and bring to a boil.
- 6
Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lamb is tender.
- 7
Stir in the chopped cilantro, green olives, and parsley.
- 8
Serve the tagine hot, garnished with lemon wedges.
- 9
Serve over couscous or crusty bread, if desired.