Lamb tagine with beans and lemon

Ingredients:

• 2 pounds lamb, cut into small pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15.5 ounces) cannellini beans, drained and rinsed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 cups chicken broth
• 1 preserved lemon, chopped
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions:

1. In a large pot, cook the lamb and onion over medium-high heat until the lamb is browned and the onion is soft. Add the garlic and cook for another minute.
2. Stir in the beans, cinnamon, ginger, coriander, cumin, and cayenne pepper. Add the chicken broth and bring to a simmer. Cover and cook for 1 hour, stirring occasionally.
3. Add the preserved lemon and parsley and cook for another 15-20 minutes, or until the lamb is tender and the sauce has thickened.
4. Season with salt and pepper to taste.

Verdict:

This lamb tagine with beans and lemon is a hearty and flavorful dish that is perfect for any occasion. The combination of spices and preserved lemon gives the dish a unique and delicious taste that is sure to impress your guests. Serve with couscous or rice for a complete and satisfying meal.

Serving Suggestions:

• Serve with couscous or rice.
• Garnish with chopped parsley and lemon wedges.
• Pair with a bold red wine, such as a Syrah or Cabernet Sauvignon.