Classic Egyptian Lamb Tagine
A hearty and flavorful North African stew made with tender lamb, warming spices, and a rich, aromatic sauce. Serve over couscous with a side of warm pita bread.
Ingredients
- ●1.5 pounds Lamb shoulder
- ●2 tablespoons Warmly spiced olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1 tablespoon Egyptian spices (cumin, coriander, cinnamon)
- ●2 tablespoons Lemon juice
- ●1 cup Chicken broth
- ● Salt and black pepper
- ●1 cup Couscousfor serving
- ●chopped Fresh parsleyfor garnish
Instructions
- 1
Heat the warmly spiced olive oil in the bottom of a large, heavy pot over medium heat.
- 2
Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the lamb shoulder and cook until browned on all sides, about 5 minutes.
- 5
Add the Egyptian spices, lemon juice, chicken broth, salt, and black pepper.
- 6
Stir to combine, then cover the pot and transfer it to the preheated oven.
- 7
Braise the lamb for 2 1/2 hours, or until tender and falling apart.
- 8
Stir in the chopped parsley and serve the lamb and sauce over couscous.
- 9
Garnish with additional parsley and serve hot.