Moroccan Lamb Tagine
A classic North African dish made with lamb, preserved lemon, and spices, slow-cooked in a clay pot. Perfect for a keto diet.
Ingredients
- ●1.5 pounds Lamb shoulder
- ●2 tablespoons Moroccan spice blend
- ●2 tablespoons Coconut oil
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1/4 cup Preserved lemonchopped
- ●1/4 cup Green olivespitted
- ●1/4 cup Fresh parsleychopped
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt, black pepper, and Moroccan spice blend.
- 3
Heat the coconut oil in a large clay pot or Dutch oven over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set aside.
- 6
Reduce the heat to medium and add the chopped onion to the pot.
- 7
Cook the onion until softened, about 5 minutes.
- 8
Add the minced garlic and grated ginger to the pot and cook for another minute.
- 9
Add the preserved lemon, green olives, and chopped parsley to the pot.
- 10
Return the lamb shoulder to the pot and bring the mixture to a simmer.
- 11
Cover the pot and transfer it to the preheated oven.
- 12
Braise the lamb for 2 1/2 hours, or until tender and falling apart.
- 13
Serve the lamb tagine hot, garnished with additional parsley if desired.