Moroccan Lamb Tagine
A rich and aromatic Moroccan stew made with tender lamb and a blend of spices. This tagine is perfect for a special occasion or a cozy night in.
Ingredients
- ●1 1/2 pounds 1 1/2 pounds boneless lamb shouldercut into 1-inch pieces
- ●2 tablespoons 2 tablespoons olive oil
- ●1 1 onionchopped
- ●2 2 cloves garlicminced
- ●1 teaspoon 1 teaspoon ground cumin
- ●1 teaspoon 1 teaspoon ground coriander
- ●1/2 teaspoon 1/2 teaspoon ground cinnamon
- ●1/2 teaspoon 1/2 teaspoon ground turmeric
- ●1/4 teaspoon 1/4 teaspoon cayenne pepper
- ●1 cup 1 cup chicken broth
- ●1/4 cup 1/4 cup chopped fresh parsley
Instructions
- 1
Heat the oil in the bottom of a clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add the onion and cook, stirring occasionally, until it is softened and lightly browned, about 8 minutes.
- 3
Add the garlic and cook, stirring constantly, for 1 minute.
- 4
Add the lamb and cook, stirring occasionally, until it is browned on all sides, about 5 minutes.
- 5
Add the cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook, stirring constantly, for 1 minute.
- 6
Add the chicken broth and bring the mixture to a boil.
- 7
Transfer the tagine to the oven and cook, covered, at 300°F for 2 1/2 hours, or until the lamb is tender.
- 8
Stir in the parsley and cook for an additional 10 minutes.
- 9
Serve the tagine hot, garnished with additional parsley if desired.