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Lamb Tagine

Yields6 ServingsPrep Time20 minsCook Time1 hr 45 minsTotal Time2 hrs 5 mins

This is one of those great Sunday meals. The aromas will tantalize you as this dish simmers either on the stovetop or in the oven.

 4 Tbsp extra virgin olive oil
 2 lbs cubed lamb shoulder
 1 large cooking onion diced
 3 cloves garlic minced
 1 Tbsp minced ginger
 ½ tsp saffron
 2 cinnamon sticks
 2 tsp coriander seeds, toasted and crushed
 1 14 oz. can diced tomatoes
 1 ½ cups water or chicken stock
 6 pitted prunes, chopped
 6 dried apricots, chopped
 4 strips orange peel
 1 Tbsp honey
 chopped cilantro for garnish
 toasted sliced almonds for garnish
1

In a large enameled cast iron French oven or tagine, heat half of the oil over medium high heat.

2

Brown the lamb in batches. Remove from the pan and set aside.

3

Add remaining oil to pan and add the onions, cook until starting to soften.

4

Add the garlic and ginger and cook a further minute.

5

Stir in the saffron, cinnamon sticks, coriander and tomatoes.

6

Return the meat to the pan along with the water or chicken stock. Cover and simmer gently for about an hour. (You can also put in a 325 F. oven).

7

Remove cinnamon sticks. Stir in the prunes and apricots and orange peel and cook a further 45 minutes. Stir in the honey. Season to taste with salt and pepper.

8

Sprinkle with cilantro and almonds. I like to serve it over couscous.

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