North Africanmeatpork-freelambvia groq
Egyptian Lamb Tagine
A traditional North African stew made with tender lamb, aromatic spices and dried fruits, slow-cooked to perfection in a clay pot.
⏱165 min🍽4 servings📊medium
🥕
Ingredients
- ●1.5 kg lamb shoulder or neck
- ●2 medium yellow onion
- ●2 tsp egyptian spices (cumin, coriander, cinnamon, ginger)
- ●2 tbsp olive oil
- ●2 tbsp chopped fresh parsley
- ●1 tagine or clay pot
- ●8-10 dates
- ●1 preserved lemon
- ●1.5 cups water
- ●to taste salt and black pepper
👨🍳
Instructions
- 1
Heat the oil in the tagine or clay pot over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the lamb and cook until browned on all sides, about 5-7 minutes.
- 4
Add the spices, dates, preserved lemon, water, salt and pepper.
- 5
Bring to a boil, then cover and transfer to the oven.
- 6
Bake at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender and the sauce is thickened.
- 7
Serve hot, garnished with parsley.