Moroccan Lamb Tagine Recipe | Rich & Tender

Ingrediënten

• Lamb shoulder
• Yellow onions
• Garlic cloves
• Ras el hanout spice mix
• Ground cinnamon
• Ground ginger
• Olive oil
• Beef stock
• Pitted dried prunes
• Honey
• Blanched almonds
• Fresh cilantro

Bereidingswijze

1. Heat olive oil in a large Dutch oven or traditional tagine over medium-high heat.
2. Season the cubed lamb with salt and pepper, then sear in batches until golden brown on all sides. Remove the lamb and set aside on a plate.
3. In the same pot, add the chopped onions and minced garlic. Cook for 4-5 minutes until soft and translucent.
4. Stir in the ras el hanout, ground cinnamon, and ground ginger, cooking for 1 minute until fragrant.
5. Return the lamb and any accumulated juices to the pot, then pour in the warm beef stock, scraping up any browned bits from the bottom.
6. Bring to a simmer, cover with a tight-fitting lid, turn the heat to low, and cook for 1 hour until the meat is tender.
7. Add the prunes and honey to the pot, gently stirring them into the sauce. Cover and simmer for another 20 minutes until the sauce thickens slightly.
8. Garnish with toasted blanched almonds and fresh cilantro before serving hot with fluffy couscous.