Tagine of Lamb with Walnuts Recipe

Ingredients:

• 500g lamb shoulder, cut into 5cm chunks
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 can of chopped tomatoes
• 2 tbsp of tomato paste
• 1 cup of chicken stock
• 1/2 cup of pitted prunes
• 1/2 cup of walnuts
• 1 cinnamon stick
• 1 tbsp of cumin
• 1 tsp of smoked paprika
• 1/2 tsp of ginger
• Salt and pepper, to taste
• Olive oil
• Fresh coriander or parsley, chopped

Instructions:

1. In a large tagine or Dutch oven, heat up 2 tbsp of olive oil over medium-high heat and brown the lamb in batches. Set aside the lamb on a plate.
2. Add a little more olive oil if needed and sauté the onions until they soften and become translucent, for about 5 minutes.
3. Add the minced garlic and cook for another minute, stirring constantly.
4. Add the tomato paste, cumin, smoked paprika, ginger, cinnamon stick, salt, and pepper. Stir well and cook for about 2 minutes to release the flavors.
5. Add the can of chopped tomatoes and deglaze the bottom of the pot by scraping it with a wooden spoon to get all the brown bits from the lamb. Cook for about 5 minutes to thicken the sauce.
6. Return the lamb to the tagine and stir. Add the chicken stock and the prunes. Stir well and bring to a simmer.
7. Cover the tagine or Dutch oven with a lid and reduce the heat to low. Simmer for about 1 and a half hours, or until the lamb is tender and the sauce has thickened.
8. Add the walnuts and cook for another 5 minutes.
9. Adjust seasoning with salt and pepper if needed. Garnish with fresh coriander or parsley.

Serving suggestions:

Serve the tagine of lamb with walnuts with couscous, quinoa, or traditional Moroccan bread. This dish pairs well with roasted vegetables such as carrots, sweet potatoes, or zucchini. Enjoy with a glass of red wine.