Moroccan Lamb Tagine
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Ginger (grated fresh)1.5 tsps
Chili Powder1.5 tsps
Ground Turmeric1.5 tsps
Ground Cumin1 tsp
Ground CardamomDirections:
1
Preheat the oven to 300 degrees F
2
Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset
3
Pat the lamb shanks dry with paper towels
4
In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned
5
Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary
6
Transfer all the shanks to the plate and set aside
7
Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary
8
Add the garlic and ginger and cook for just 30 seconds
9
Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute
10
Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper
11
Add the potatoes, butternut squash and sweet potatoes and bring to a boil
12
Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks
13
(They will not be completely submerged
14
) Cover the pot and bake for 3 hours, until the lamb shanks are very tender
15
Serve hot with couscous
16
Photograph by Johnny Miller