Moroccan Lamb Tagine
A flavorful and aromatic Moroccan stew made with tender lamb and spices, slow-cooked in a clay pot.
Ingredients
- ●2 pounds Lamb shouldercut into large pieces
- ●2 tablespoons Olive oil
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1 teaspoon Cumin
- ●1 teaspoon Coriander
- ●1/2 teaspoon Cinnamon
- ●1/2 teaspoon Turmeric
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
- ●1/4 cup Chopped fresh parsley
Instructions
- 1
Heat the oil in the bottom of a clay tagine or large Dutch oven over medium heat.
- 2
Brown the lamb pieces in batches until browned on all sides, about 5 minutes per batch.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the onion to the pot and cook until softened, about 5 minutes.
- 5
Add the garlic, ginger, cumin, coriander, cinnamon, turmeric, salt, and black pepper to the pot and cook for 1 minute.
- 6
Add the browned lamb back to the pot and stir to coat with the spice mixture.
- 7
Add 1 cup of water to the pot and bring to a boil.
- 8
Cover the pot and transfer to the oven.
- 9
Braise the stew for 2 1/2 hours, or until the lamb is tender.
- 10
Stir in the chopped parsley and serve hot.