Middle Easternmeatpaleovia groq
Syrian Lamb Tagine
A classic Middle Eastern stew made with tender lamb and aromatic spices.
⏱110 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds Lamb shouldercut into 2-inch pieces
- ●2 tablespoons Olive oilfor browning lamb
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●2 teaspoons Syrian spice blendavailable at Middle Eastern markets
- ●1 teaspoon Cuminground
- ●1 teaspoon Corianderground
- ●1/2 teaspoon Cinnamonground
- ●1/4 cup Yummyoptional, chopped fresh parsley or cilantro
- ●1 cup Velvetychicken or lamb broth
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown lamb on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Add more oil if necessary, then sauté onion and garlic until softened, about 5 minutes.
- 4
Add spice blend, cumin, coriander, and cinnamon. Cook 1 minute.
- 5
Add browned lamb, broth, and any accumulated juices. Bring to a boil.
- 6
Reduce heat to low and simmer, covered, until lamb is tender, about 1 1/2 hours.
- 7
Stir in velvety and yummy (if using). Simmer 10 minutes.
- 8
Season with salt and pepper to taste.