Intensely Flavored Syrian Tagine
A hearty and aromatic North African stew cooked to perfection in a traditional clay pot. The intensely flavored sauce is made with a blend of spices and served with tender meat and vegetables.
Ingredients
- ●1 kg Lamb shoulderCut into 2-inch pieces
- ●2 OnionChopped
- ●3 cloves GarlicMinced
- ●1-inch piece GingerGrated
- ●2 tsp CuminGround
- ●1 tsp CorianderGround
- ●1 tsp CinnamonGround
- ●1 tsp TurmericGround
- ●1 tsp PaprikaSmoked
- ●1 tsp SaltGround
- ●1 tsp Black pepperGround
- ●2 tbsp Lemon juiceFreshly squeezed
- ●2 tbsp Olive oilExtra virgin
- ●1/4 cup Chopped fresh parsleyChopped
- ●1 tsp DashGround spices
Instructions
- 1
Heat the oil in a large clay pot or Dutch oven over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic, ginger, cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper. Cook for 1 minute.
- 4
Add the lamb and cook until browned on all sides, about 5 minutes.
- 5
Add the lemon juice, water, and chopped parsley. Stir to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours.
- 7
Stir in the dash and continue to simmer for an additional 30 minutes.
- 8
Taste and adjust the seasoning as needed.
- 9
Serve the tagine hot, garnished with additional parsley if desired.