Kenyan Lamb Tagine
A hearty Kenyan-inspired stew made with tender lamb and aromatic spices, cooked in a flavorful tagine.
Ingredients
- ●1.5 kg lamb shouldercut into 2-inch pieces
- ●2 piquant pepperssliced
- ●1 onionchopped
- ●3 cloves garlicminced
- ●2 inches gingergrated
- ●2 tsp cuminground
- ●1 tsp corianderground
- ●1/2 tsp cayenne pepperground
- ●1 tsp saltground
- ●1/2 tsp black pepperground
Instructions
- 1
Heat oil in a large tagine or Dutch oven over medium-high heat.
- 2
Brown the lamb pieces in batches, then set aside.
- 3
Add more oil if needed, then sauté the sliced piquant peppers until tender.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and grated ginger; cook for 1 minute.
- 6
Add the ground cumin, coriander, cayenne pepper, salt, and black pepper; cook for 1 minute.
- 7
Add the browned lamb back to the tagine, along with any accumulated juices.
- 8
Add enough water to cover the lamb and bring to a boil.
- 9
Reduce heat to low and simmer, covered, for 1.5 hours or until the lamb is tender.
- 10
Skim off any excess fat and serve hot, garnished with fresh herbs if desired.