Mediterraneanlambgluten-freevia groq
Moroccan Lamb Tagine
A hearty, slow-cooked lamb stew originating from Morocco, typically made with a clay pot called a tagine.
⏱180 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds lamb shouldercut into 2-inch pieces
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 teaspoons cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cayenne pepperoptional
- ●2 tablespoons olive oilfor browning lamb
- ●2 cups chicken brothlow-sodium
- ●1 cup apricotsdiced
- ●1/2 cup prunespitted
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Instructions
- 1
Heat oil in the bottom of the tagine over medium-high heat.
- 2
Brown the lamb in batches, then remove from the tagine.
- 3
Soften the onion and cook the garlic until fragrant.
- 4
Add the spices and cook for 1 minute, stirring constantly.
- 5
Add the chicken broth, browned lamb, apricots, and prunes.
- 6
Cover and transfer to the oven at 300°F (150°C) for 2.5 hours.
- 7
Let rest for 10 minutes before serving.