Moroccan Tagine of Lamb Recipe
Here’s a traditional Moroccan Tagine of Lamb recipe:
- 1.5 pounds of lamb shoulder, cut into chunks
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 carrots, peeled and sliced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground ginger
- 1 teaspoon of ground paprika
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cayenne pepper (optional for added spiciness)
- 1/4 teaspoon of saffron threads (optional for added aroma and flavor)
- 1 cup of beef or lamb broth
- 1/2 cup of pitted green olives
- 1/4 cup of chopped fresh cilantro (optional, for garnish)
- Salt and black pepper, to taste
- Heat the olive oil in a tagine or a large, heavy-bottomed pot over medium-high heat.
- Add the chopped onion and minced garlic, and sauté until the onion is softened and translucent, about 5 minutes.
- Add the lamb chunks to the pot and brown them on all sides, about 5 minutes per side.
- Add the sliced carrots, ground cumin, ground ginger, ground paprika, ground coriander, ground cinnamon, cayenne pepper (if using), and saffron threads (if using) to the pot. Stir well to coat the lamb and vegetables with the spices.
- Pour in the beef or lamb broth, and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid.
- Let the tagine simmer on low heat for 1.5 to 2 hours or until the lamb is tender and easily falls apart with a fork.
- Stir in the pitted green olives, and let the tagine simmer for another 5 minutes to allow the flavors to meld together.
- Taste and adjust the seasoning with salt and black pepper, as needed.
- Garnish with chopped fresh cilantro (if using) before serving.
Serve the Moroccan Tagine of Lamb hot with couscous, rice, or crusty bread for a delicious and comforting meal. Enjoy the aromatic flavors of Moroccan cuisine in this rich and tender lamb stew!