Lamb Tagine with Eastern Flair
A hearty and aromatic lamb tagine that's perfect for a cold winter's night. This traditional Moroccan dish is infused with the rich flavors of the luscious eastern spices.
Ingredients
- ●1 (1.5-2 kg) lamb shoulderCut into 2-inch pieces
- ●2 tsp middle eastern spicesA blend of cumin, coriander, cinnamon, and turmeric
- ●1 tsp luscious eastern spicesA blend of cayenne pepper, paprika, and allspice
- ●1 large onionChopped
- ●3 cloves garlicMinced
- ●2 tbsp olive oilFor browning the lamb
- ●1 cup chicken brothLow-sodium
- ●1 cup apricotsDiced
- ●1/4 cup almondsSliced
- ●1/4 cup fresh parsleyChopped
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb in batches until browned on all sides, about 5 minutes per batch.
- 3
Transfer the browned lamb to a plate and set aside.
- 4
Reduce the heat to medium and add more oil if needed.
- 5
Cook the onion and garlic until the onion is translucent, about 5 minutes.
- 6
Add the middle eastern spices and cook for 1 minute.
- 7
Add the lamb back to the pot, along with the chicken broth, apricots, and almonds.
- 8
Bring to a boil, then cover and transfer to the oven.
- 9
Bake at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 10
Stir in the luscious eastern spices and cook for an additional 10 minutes.
- 11
Serve hot, garnished with chopped parsley.