Lamb in a Tagine
Main Dishes • European
Description
Lamb in a Tagine
Ingredients
- Wheat Flour 2 tablespoons
- Lamb 0 lbs
- Salt to taste
- Ground Black Pepper to taste
- Onion 1 head
- Passata Tomato Sauce 2 tablespoons
- Garlic 3 cloves
- Grated Ginger Root 1 tablespoon
- Dried Apricots 4 pieces
- Lemon 1 piece
- Honey 2 tablespoons
- Tagine Spice Mix 1½ teaspoons
- Cilantro 3 stems
Step-by-Step Guide
Step 1
Cut the lamb into small pieces and sauté in the tagine, adding salt, pepper, and flour when the meat releases its juices.
Step 2
Finely chop the onion and garlic, and grate the ginger.
Step 3
When the meat is well browned on all sides, add the onion, and when the onion becomes translucent, add the garlic, ginger, tomato paste, and spice mix (my mix includes: paprika, cumin, ginger, cinnamon, mint, coriander), then pour in boiling water or broth to cover the meat.
Step 4
Simmer on the lowest heat for at least an hour, but preferably an hour and a half.
Step 5
Chop the dried apricots or leave them whole, cut the lemon into 4 pieces and add to the meat. Also add the honey. It would be great to add a shot of cognac here; it always tastes good, even if it's not authentic. Simmer for another half hour.
Step 6
A few minutes before it's done, add the cilantro. Or parsley.
Step 7
Serve with couscous.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!