Lamb Tagine

Main Dishes | Arabian cuisine

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb Tagine

Ingredients

Lamb Shoulder - 1½ kg
Chickpea - 14.1 oz
Onion - 1 head
Grated Ginger Root - 1 piece
Tomatoes - 7.1 oz
Garlic - 5 cloves
Dried Apricots - 3.5 oz
Olive Oil - 2 spoons
Chicken Broth - 17 fl oz
Ras el Hanout - 5 teaspoons
Cinnamon - 1 piece
Cilantro - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a large heavy pot, heat olive oil over medium heat. Cut the lamb into small cubes and season with salt and pepper. Sear the meat in batches, cooking for about four minutes for each batch.

Step 2

Add the onion to the pot, season with salt and pepper. Reduce the heat. Sauté the onion for five minutes until it turns golden brown. Add the minced garlic, the spice blend ras el hanout, cinnamon, and grated ginger, and cook, stirring, for another minute.

Step 3

Add the finely chopped tomatoes to the pot with the meat, onions, and other ingredients. Once the tomato juice comes to a boil, pour in the broth and bring it back to a boil, then reduce the heat to low. Cover the pot loosely with a lid and cook the lamb with the vegetables, stirring occasionally, for another hour and a half, until the meat is tender.

Step 4

Add the canned chickpeas to the almost finished tagine; they will warm through in about ten minutes. Then add the dried apricots and keep the pot on the heat for another five minutes.