Lamb Tagine
This dish packs a lot of powerful flavor. It's traditionally cooked in a tagine but a dutch oven will work as well.
Servings: 4
Ingredients
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1 lamb shoulder, cut into 6 pieces
- salt and pepper
- 4 tbs olive oil, divided
- 1 onion, sliced
- 5 cloves garlic, minced
- 2 tbs all-purpose flour
- 1-1/2 cups chicken broth
- 2 tbs honey
- 2 carrots, cut into 1/2 in pieces
- 1 bunch cilantro, divided
- 1 lemon
Instructions
- Preheat oven to 350 F.
- In a small bowl, mix the paprika, cumin, cayenne pepper, ginger, coriander, and cinnamon.
- Cover the lamb pieces with salt and pepper.
- In a dutch oven, heat 2 tbs of oil on medium heat. Sear the lamb pieces until browned on all sides. You may have to do this in batches to avoid crowding the pot. Remove and set aside. Add the remaining 2 tbs of oil. Add the onions and cook for about 3-4 minutes or until they start to develop a little color. Sprinkle with 1 tsp kosher salt halfway through cooking.
- Add the garlic and cook for 1 minute. Add the flour and spices, cooking until the flour has absorbed into the mixture. If your pot is starting to get dry you can add more oil. Add about 1/4-1/2 cup of stock (just a splash). It will get all bubbly and foamy. Start scraping the bottom of the pot to get all the brown bits. Add the rest of the stock as well as the honey, carrots, and 1/2 a bunch of cilantro and the lamb. You can tie the cilantro together with twine so it's easier to remove later.
- Cover with lid and place in oven for about 2-3 hours. I did the lower range of the cooking time. About one hour in, taste the braising liquid and add salt if necessary. Turn the lamb over a few times during cooking. Remove the lid and continue to cook for another 30 minutes.
- Chop up the rest of the cilantro. Garnish over finished lamb along with a squeeze of lemon juice.