Moroccan Lamb Tagine
Slow-cooked lamb shoulder with preserved lemon, olives, and aromatic spices.
Paleo
Gluten-Freeno_drinksDairy-Free
Halal
Koshertips_and_updatesChef's Secret
“A tagine is as much about the technique as the ingredients. Slow braising on low heat allows the spices — ras el hanout, cumin, turmeric — to deeply infuse the lamb and create a sauce that needs only couscous to be complete.”
Ingredients
Preparation Steps
1)Â Season lamb with ras el hanout, salt, and pepper. Brown in batches in a heavy pot.
2) Sauté onion and garlic until soft. Add ginger, cumin, turmeric, cinnamon — cook 1 minute.
3)Â Return lamb; add tomatoes, stock, preserved lemon skin, and honey.
4)Â Bring to a simmer, cover, and cook on low heat for 2 hours until lamb is falling apart.
5)Â Stir in olives and cook 10 minutes uncovered to reduce sauce.
6)Â Serve over couscous with fresh coriander and toasted almonds.
nutritionNutritional Facts
* Values per serving (Ă·6)
tips_and_updatesChef's Secret
“A tagine is as much about the technique as the ingredients. Slow braising on low heat allows the spices — ras el hanout, cumin, turmeric — to deeply infuse the lamb and create a sauce that needs only couscous to be complete.”