Egyptian Lamb Tagine
A traditional north African stew originating from Egypt, made with tender lamb, aromatic spices, and dried fruits.
Ingredients
- ●1.5 lbs Lamb shoulder
- ●2 tbsp Olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1 tsp Ginger
- ●1 tsp Cumin
- ●1/2 tsp Cinnamon
- ●1/4 tsp Cayenne pepper
- ●1 tsp Salt
- ●1 cup Dried apricots
- ●1 cup Dried prunes
Instructions
- 1
Heat the olive oil in a large clay or ceramic pot over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and ginger and cook for 1 minute.
- 4
Add the lamb and cook until browned, about 5 minutes.
- 5
Add the cumin, cinnamon, cayenne pepper, and salt. Cook for 1 minute.
- 6
Add the dried apricots and prunes. Cook for 2 minutes.
- 7
Add 2 cups of water to the pot and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 2 hours, or until the lamb is tender.
- 9
Serve the tagine hot, garnished with fresh parsley or cilantro, if desired.
- 10
Serve with couscous or over rice.
- 11
Let the tagine rest for 10 minutes before serving.