North Africanomnivorevia groq
Egyptian Lamb Tagine
A traditional North African stew made with tender lamb, rich spices, and a sweet blend of dried fruits. This slow-cooked tagine is perfect for a cold winter's night.
⏱170 min🍽4 servings📊medium
🥕
Ingredients
- ●1 1/2 pounds Lamb shoulder
- ●2 medium Onion
- ●4 cloves Garlic
- ●2-inch piece Ginger
- ●2 tablespoons Cumin
- ●1 tablespoon Coriander
- ●1 teaspoon Cinnamon
- ●1 teaspoon Turmeric
- ●1 teaspoon Paprika
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●2 tablespoons Olive oil
- ●1 cup Dried apricots
- ●1 cup Dried prunes
- ●2 cups Chicken broth
👨🍳
Instructions
- 1
Heat oil in the bottom of a large clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add onion and cook until browned, about 5 minutes.
- 3
Add garlic, ginger, cumin, coriander, cinnamon, turmeric, paprika, salt, and black pepper; cook for 1 minute.
- 4
Add lamb and cook until browned on all sides, about 5 minutes.
- 5
Add apricots, prunes, and chicken broth; bring to a boil.
- 6
Cover and transfer to the oven; braise for 2 1/2 hours or until the lamb is tender.
- 7
Serve hot, garnished with fresh parsley or cilantro, if desired.