Soft, tender cubes of lamb simmered in a heavenly Moroccan-inspired medley of spices, garlic, onions, parsley, mint, and finished with a generous drizzle of honey.
Did you know?
The name tagine is derived from the type of earthenware pot in which the dish is traditionally cooked.
This delicious lamb tagine is a Moroccan-inspired dish made with succulent cubes of lamb, garlic, onions, and a medley of sweet spices. Topped with parsley, mint, and a generous drizzle of honey, this tagine is a perfect blend of savory and sweet flavors. Serve with steamed couscous and a side salad for a complete meal.
Ingredients
- 1kg lamb shoulder cubed
- 4 potatoes, cubed
- 3 cloves garlic, minced
- 2 onions, diced
- 1 teaspoon turmeric
- 2 tablespoons sweet paprika
- 2 tablespoons ras el hanout
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 cup chicken or beef broth
- 1 handful fresh parsley, chopped
- 1 handful fresh mint, chopped
- 1 teaspoon sea salt
- Freshly ground black pepper
Steps
- Preheat the oven to 375 degrees Fahrenheit.
- In a bowl, combine the cubed lamb, garlic, onions, turmeric, paprika, ras el hanout, and cinnamon. Toss to combine.
- In an oven-proof dish, pour the honey and olive oil and heat over medium heat. Once the oil and honey are hot, add the lamb mixture. Cook, stirring occasionally, until the lamb is browned, about 7 minutes.
- Add the chicken broth, parsley, mint, salt, and pepper to the lamb. Stir to combine everything. Cover the dish with foil and bake in the oven for 1 hour and 15 minutes.
- Once done, remove from the oven and enjoy!
Add some extra love
For additional texture and crunch, add a few chopped almonds to the top when serving.
Recipe Remix:
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