Lamb Tagine with Indian Spices
A spicy lamb tagine dish with North Indian flavors, slow-cooked in a traditional clay pot. The lamb is tender and flavorful, with a rich sauce made from a blend of warming spices.
Ingredients
- ●1 pound, boneless and cut into 2-inch pieces Lamb shoulderYou can use lamb shanks or chops if you prefer
- ●2 tablespoons Olive oil
- ●1 large, chopped Onion
- ●3 cloves, minced Garlic
- ●1 tablespoon, grated Ginger
- ●1 teaspoon, ground Cumin
- ●1 teaspoon, ground Coriander
- ●1/2 teaspoon, ground Cinnamon
- ●1/4 teaspoon Cayenne pepper
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1/4 cup, chopped Fresh cilantro
Instructions
- 1
Heat the olive oil in a large clay or ceramic tagine over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and ginger and cook for another minute, until fragrant.
- 4
Add the lamb and cook until browned on all sides, about 5 minutes.
- 5
Add the cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir to combine.
- 6
Add 2 cups of water to the tagine and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the lamb is tender.
- 8
Stir in the chopped cilantro and serve hot over couscous or rice.
- 9
Garnish with additional cilantro, if desired.