Tagine with Lamb

Ingredients:

• 2 pounds lamb shoulder or leg, cut into 1 inch pieces
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons olive oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup dried apricots
• 1/2 cup pitted green olives
• 1/2 cup chicken broth
• 1/2 cup chopped fresh cilantro leaves

Instructions:

1. Preheat oven to 325 degrees F.
2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven, over medium heat.
3. Add lamb in batches and brown on all sides. Once browned, remove from pot and set aside.
4. Add chopped onion, garlic, and ginger to the same pot. Cook for about 5 minutes or until the onions are translucent.
5. Add ground coriander, ground cumin, smoked paprika, ground cinnamon, black pepper, and cayenne pepper to the onion mixture. Stir for about 1-2 minutes.
6. Return lamb to the pot and add chicken broth. Cover and cook in the oven for about 2 hours or until the lamb is tender.
7. Remove from the oven and add dried apricots and green olives. Cook for another 10 minutes.
8. Before serving, sprinkle with chopped cilantro.

Verdict:

This Tagine with lamb is a delicious dish full of warm spices and exotic flavors. The tender lamb pairs perfectly with the sweet apricots and salty olives. It’s a perfect meal for a cold or rainy day that will keep you warm and satisfied.

Serving suggestions:

Serve Tagine with lamb over rice or couscous, garnished with fresh cilantro and chopped nuts for added crunch. A side of warm pita bread is also a great addition to this dish. Enjoy with a glass of red wine for the perfect meal.