Moroccan Lamb Tagine
A classic North African dish made with tender lamb and aromatic spices, slow-cooked to perfection in a clay tagine.
Ingredients
- ●1 pound lamb shouldercut into 2-inch pieces
- ●2 tablespoons unctuous olive oilfor browning
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon ground cuminor to taste
- ●1 teaspoon ground corianderor to taste
- ●1/4 teaspoon cayenne pepperoptional, for some heat
- ●1 teaspoon saltor to taste
- ●1/2 teaspoon black pepperor to taste
- ●1/4 cup chopped fresh parsleyfor garnish
Instructions
- 1
Heat oil in the bottom of a clay tagine or large Dutch oven over medium-high heat.
- 2
Brown the lamb pieces on all sides, in batches if necessary, until browned, about 5 minutes. Remove the browned lamb and set aside.
- 3
Add the chopped onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
- 4
Add the minced garlic and cook, stirring constantly, for 1 minute.
- 5
Add the cumin, coriander, cayenne pepper (if using), salt, and black pepper to the pot and cook, stirring constantly, for 1 minute.
- 6
Add the browned lamb back to the pot, along with any accumulated juices.
- 7
Add enough water to the pot to cover the lamb and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the lamb is tender.
- 8
Stir in some chopped fresh parsley for garnish and serve over couscous, if desired.