Lamb Tagine | A Flavorful North African Stew

• 1.5 pounds lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 cup chickpeas, canned and drained
• 2 carrots, sliced
• 1 preserved lemon, quartered (optional)
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Season lamb with salt and pepper, then brown in batches.
2. 2 Remove lamb and set aside. In the same pot, sauté onions until translucent.
3. 3 Add garlic and spices, cooking for another minute to release their aroma.
4. 4 Return lamb to the pot. Stir in tomatoes and broth, bringing to a simmer.
5. 5 Cover and cook on low heat for 1 hour. Add chickpeas, carrots, and preserved lemon if using. Simmer for another hour until lamb is tender and vegetables are cooked through.
6. 6 Garnish with cilantro before serving.

Nutrition

Tips

• For best flavor, let the tagine rest for 10 minutes before serving.
• If preserved lemons are unavailable, use regular lemon zest.
• Serve with couscous or crusty bread to soak up all the delicious juices.
• Lamb should reach an internal temperature of 165°F for safety.
• This tagine tastes even better the next day as the flavors meld.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with fluffy couscous for a complete meal.
• Pair with a side of warm pita bread.
• Add a fresh green salad for contrast.
• A glass of red wine complements the rich flavors beautifully.

FAQ