Moroccanmeatvia groq
Moroccan Lamb Tagine
A hearty and aromatic stew originating from Morocco, typically cooked in a clay pot called a tagine. This recipe serves four and is best served with couscous.
⏱170 min🍽4 servings📊medium
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Ingredients
- ●1 (1.5 kg) Lamb shouldercut into large pieces
- ●1 can (400g) Bissarachickpea stew
- ●2 tablespoons Olive oil
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 inch Gingergrated
- ●2 teaspoons Cuminground
- ●1 teaspoon Cinnamonground
- ●1 teaspoon Paprikaground
- ●1 teaspoon Salt
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Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a large clay or heavy pot, heat the oil over medium heat.
- 3
Add the onion and cook until softened, about 5 minutes.
- 4
Add the garlic and ginger and cook for another minute.
- 5
Add the lamb and cook until browned on all sides, about 5 minutes.
- 6
Add the bissara, cumin, cinnamon, paprika, and salt. Stir to combine.
- 7
Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- 8
Braise the lamb for 2 1/2 to 3 hours, or until it is tender and falls apart easily.
- 9
Serve the lamb hot, garnished with fresh parsley and lemon wedges.