Egyptianmeatvia groq
Traditional Egyptian Lamb Tagine
A classic North African dish made with tender lamb and aromatic spices, slow-cooked in a clay tagine.
⏱170 min🍽4 servings📊medium
🥕
Ingredients
- ●1 pound, bone-in Lamb shoulderCut into 2-inch pieces
- ●2 tablespoons Olive oil
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 tablespoon GingerGrated
- ●1 teaspoon Cumin
- ●1 teaspoon Cinnamon
- ●1/2 teaspoon Cayenne pepper
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
👨🍳
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb with salt and black pepper.
- 3
Heat the olive oil in a large clay tagine or Dutch oven over medium-high heat.
- 4
Sear the lamb until browned on all sides, about 5 minutes.
- 5
Add the onion, garlic, ginger, cumin, cinnamon, and cayenne pepper to the tagine.
- 6
Cook for 1-2 minutes, until the spices are fragrant.
- 7
Add the lamb back to the tagine and cover with a lid.
- 8
Transfer the tagine to the preheated oven and braise for 2-3 hours, until the lamb is tender.
- 9
Serve hot, garnished with fresh parsley or cilantro.