Lamb Tagine with Venezualan Chewy Rice
A flavorful and aromatic lamb stew cooked in a traditional tagine with a side of vibrant and chewy Venezualan rice.
Ingredients
- ●2 pounds lamb shoulder
- ●2 tablespoons olive oil
- ●1 large onion
- ●3 cloves garlic
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon cinnamon
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●2 cups chicken broth
- ●1 cup dried apricots
- ●2 cups chewy venezuelan rice
Instructions
- 1
1. Heat the olive oil in the bottom of a tagine or large Dutch oven over medium heat.
- 2
2. Add the onion and cook until softened, about 5 minutes.
- 3
3. Add the garlic and cook for 1 minute.
- 4
4. Add the lamb and cook until browned on all sides, about 5 minutes.
- 5
5. Add the cumin, coriander, cinnamon, salt, and black pepper, and stir to combine.
- 6
6. Add the chicken broth and dried apricots, and bring to a boil.
- 7
7. Cover the tagine and transfer to the oven. Braise the lamb for 2 1/2 hours, or until tender.
- 8
8. While the lamb is cooking, prepare the chewy Venezualan rice.
- 9
9. To make the rice, heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- 10
10. Add 1 cup of rice and cook until lightly toasted, about 5 minutes.
- 11
11. Add 2 cups of chicken broth and bring to a boil.
- 12
12. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and chewy.