Signature Travel Palate Spice-Crusted Lamb Tagine
⏱️ 2 hours 40 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
- •- 3 medium yellow onions, finely diced
- •- 4 ripe Roma tomatoes, seeded and chopped
- •- 3 garlic cloves, crushed
- •- 1/4 cup fresh cilantro, chopped
- •- 2 tbsp ras el hanout spice blend
- •- 1 cinnamon stick
- •- 2 tbsp preserved lemon, minced
- •- 1/4 cup golden raisins
- •- 1/3 cup whole almonds
- •- 3 tbsp extra virgin olive oil
- •- 1 cup chicken stock
- •- Sea salt and fresh cracked black pepper
Instructions
- 11. Toast ras el hanout in dry skillet until fragrant, about 45 seconds.
- 22. Season lamb cubes generously with toasted spice blend, salt, and pepper.
- 33. Sear lamb in hot olive oil until deeply caramelized, about 6-7 minutes per side.
- 44. Remove lamb, quickly sauté onions and garlic in same pan until translucent.
- 55. Deglaze pan with chicken stock, scraping browned bits from bottom.
- 66. Return lamb to pan, add tomatoes, cinnamon stick, and preserved lemon.
- 77. Cover and simmer on low heat for 2 hours until meat is fall-apart tender.
- 88. Garnish with toasted almonds and fresh cilantro before serving.