Ethiopian, North Africanlambvia groq
Lamb Tagine with Spicy Ethiopian Flair
A flavorful and aromatic stew originating from North Africa, with unique spices and a kick of heat inspired by Ethiopian cuisine.
⏱110 min🍽4 servings📊medium
🥕
Ingredients
- ●1 pound Lamb shoulder
- ●1 medium Onion
- ●3 cloves Garlic
- ●1 tablespoon Ginger
- ●1 teaspoon Cumin
- ●1/2 teaspoon Cayenne pepperSpicy
- ●1 teaspoon Coriander
- ●1 teaspoon Turmeric
- ●1 teaspoon Paprika
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●2 tablespoons Olive oil
- ●2 tablespoons Tomato paste
- ●2 cups Beef broth
- ●1/4 cup Chopped fresh parsley
👨🍳
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb on all sides, about 5 minutes.
- 3
Remove the lamb and set aside.
- 4
Reduce heat to medium and sauté the onion, garlic, and ginger until softened.
- 5
Add the cumin, cayenne pepper, coriander, turmeric, paprika, salt, and black pepper. Cook for 1 minute.
- 6
Stir in the tomato paste and cook for 1 minute.
- 7
Add the beef broth and bring to a boil.
- 8
Return the lamb to the pot and cover.
- 9
Simmer for 1 1/2 hours or until the lamb is tender.
- 10
Garnish with parsley before serving.