Lamb Tagine with Moroccan Spice
A classic French-inspired Moroccan dish, slow-cooked to perfection in a rich and aromatic tagine. Serve with crusty bread or couscous.
Ingredients
- ●1 1/2 pounds 1 1/2 pounds lamb shoulder, cut into 2-inch piecesAsk your butcher to cut the lamb for you.
- ●2 tablespoons 2 tablespoons olive oil
- ●1 onion 1 onion, chopped
- ●3 cloves 3 cloves garlic, minced
- ●1 tablespoon 1 tablespoon grated fresh ginger
- ●1 teaspoon 1 teaspoon ground cumin
- ●1 teaspoon 1 teaspoon ground coriander
- ●1/2 teaspoon 1/2 teaspoon ground cinnamon
- ●1/4 teaspoon 1/4 teaspoon ground cayenne pepper
- ●1/4 teaspoon 1/4 teaspoon salt
- ●1/4 teaspoon 1/4 teaspoon black pepper
- ●2 cups 2 cups lamb or beef broth
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set it aside.
- 4
Add the onion to the pot and cook until it is softened and lightly browned, about 5 minutes.
- 5
Add the garlic and ginger to the pot and cook for 1 minute.
- 6
Add the cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper to the pot and cook for 1 minute.
- 7
Add the broth to the pot and bring to a boil.
- 8
Return the lamb to the pot and cover it with a lid.
- 9
Transfer the pot to the oven and braise the lamb for 1 1/2 hours, or until it is tender and falls apart easily.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Serve the lamb hot, garnished with fresh parsley and crusty bread on the side.