Syrian Lamb Tagine
A traditional Moroccan stew originating from Syria, this dish is characterized by its rich flavors and tender lamb. Serve over couscous for a hearty meal.
Ingredients
- ●1.5 kg lamb shouldercut into 2-inch pieces
- ●2 tbsp olive oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1/4 cup syrian oozing cheesecrumbled
- ●1 tsp cumin
- ●1 tsp coriander
- ●1 tsp garam masala
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1
Heat oil in a large pot or Dutch oven over medium-high heat.
- 2
Brown the lamb in batches until browned on all sides. Remove from pot and set aside.
- 3
Reduce heat to medium and sauté the onion until softened. Add garlic and cook for 1 minute.
- 4
Add the cumin, coriander, garam masala, salt, and black pepper to the pot. Cook for 1 minute.
- 5
Add the browned lamb back to the pot, along with 1 cup of water.
- 6
Bring the mixture to a boil, then cover and transfer to the oven.
- 7
Bake at 300°F (150°C) for 2 hours, or until the lamb is tender.
- 8
Stir in the Syrian oozing cheese and cook for an additional 10 minutes.
- 9
Serve the tagine over couscous, garnished with chopped fresh parsley or cilantro.