Moroccan Lamb Tagine

Moroccan Lamb Tagine
Photo by James Carrier

Ingredients

  • Salt and fresh-ground pepper
  • 1 tablespoon each paprika and ground cumin
  • 1/8 teaspoon ground cardamom
  • 4 pounds fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
  • 2 ½ cups fat-skimmed chicken broth
  • Preserved lemons (garnish)
  • 2 ½ cups fat-skimmed chicken broth
  • + 25 more ingredients
    • 1 can (14 1/2 oz.) diced tomatoes
    • 2 tablespoons tomato paste
    • 1/3 cup chopped fresh cilantro
    • 2 onions (8 oz. each), peeled and thinly sliced
    • 1/3 cup pitted kalamata olives
    • 1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger
    • Fluffy couscous
    • 1/3 cup chopped fresh cilantro
    • 1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger
    • 2 onions (8 oz. each), peeled and thinly sliced
    • 4 pounds fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
    • 1/3 cup pitted kalamata olives
    • Preserved lemons (garnish)
    • 1 tablespoon each paprika and ground cumin
    • Harissa (garnish)
    • ½ teaspoon cayenne
    • ½ teaspoon cayenne
    • Harissa (garnish)
    • Fluffy couscous
    • Salt and fresh-ground pepper
    • 2 tablespoons tomato paste
    • 1 can (14 1/2 oz.) diced tomatoes
    • 1/8 teaspoon ground cardamom
    • 4 cloves garlic, peeled and minced
    • 4 cloves garlic, peeled and minced

1. Brown lamb. Discard all but 2 tablespoons fat from the pan. 2. Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth,...

View full recipe at My Recipes

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