Lamb Tagine
Main Dishes • Arabian
Description
Lamb Tagine
Ingredients
- Lamb Shoulder 1½ kg
- Chickpea 15 oz
- Onion 1 head
- Grated Ginger Root 1 piece
- Tomatoes 5 oz
- Garlic 5 cloves
- Dried Apricots 5 oz
- Olive Oil 2 spoons
- Chicken Broth 15 fl oz
- Ras el Hanout 5 teaspoons
- Cinnamon 1 piece
- Cilantro 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a large heavy pot, heat olive oil over medium heat. Cut the lamb into small cubes and season with salt and pepper. Sear the meat in batches, cooking for about four minutes for each batch.
Step 2
Add the onion to the pot, season with salt and pepper. Reduce the heat. Sauté the onion for five minutes until it turns golden brown. Add the minced garlic, the spice blend ras el hanout, cinnamon, and grated ginger, and cook, stirring, for another minute.
Step 3
Add the finely chopped tomatoes to the pot with the meat, onions, and other ingredients. Once the tomato juice comes to a boil, pour in the broth and bring it back to a boil, then reduce the heat to low. Cover the pot loosely with a lid and cook the lamb with the vegetables, stirring occasionally, for another hour and a half, until the meat is tender.
Step 4
Add the canned chickpeas to the almost finished tagine; they will warm through in about ten minutes. Then add the dried apricots and keep the pot on the heat for another five minutes.
Step 5
Season the tagine with salt, pepper, and chopped cilantro. Serve with couscous.
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