Lamb Tagine with Moroccan Spice
A hearty and flavorful tagine dish originating from Morocco, made with tender lamb and a blend of aromatic spices.
Ingredients
- ●1 1/2 pounds Lamb shoulderbone-in
- ●2 tablespoons Olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1 tablespoon Gingergrated
- ●1 teaspoon Cumin
- ●1 teaspoon Paprika
- ●1/2 teaspoon Cinnamon
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1/4 cup Chopped fresh parsley
- ●2 Fresh lemon wedges
Instructions
- 1
Heat the oil in a large Dutch oven over medium heat.
- 2
Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- 3
Add the garlic and ginger and cook for 1 minute, stirring constantly.
- 4
Add the lamb and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- 5
Add the cumin, paprika, cinnamon, salt, and pepper, and stir to combine.
- 6
Add 1 cup of water to the pot and bring to a boil.
- 7
Cover the pot and transfer it to the oven.
- 8
Braise the lamb for 2 1/2 hours, or until tender and falling apart.
- 9
Stir in the chopped parsley and adjust the seasoning as needed.
- 10
Serve the lamb hot, with lemon wedges on the side.
- 11
Traditional Moroccan tagine is cooked in a clay pot with a conical lid, which allows the steam to rise and condense, then drop back down onto the food, creating a rich and flavorful sauce.
- 12
If you don't have a clay pot, you can use a Dutch oven or a large saucepan with a tight-fitting lid.