Master This Moroccan Tagine With Lamb

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

💰Cheaper: turmeric

Turmeric adds color and flavor at a lower cost.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide crunch without the cost of almonds.

raisins

💰Cheaper: dried cranberries

Dried cranberries offer a similar sweetness and texture.

Get a kettle of water boiling.

Preheat a large Dutch oven over medium-high heat.

Add neutral oil to the pot.

Cut lamb shoulder into small cubes and add to the pot to brown.

Season the lamb with salt and black pepper.

Let the lamb sear without stirring for a few minutes until caramelized and brown.

Mix together six spices: paprika, ginger, cumin, cinnamon, coriander, and another spice not mentioned.

Add the mixed spices to the browned lamb and toast for about a minute.

Remove the lamb from the pot and set aside, leaving the bits stuck to the bottom.

Add chopped onion to the pot and start caramelizing it in the lamb fat.

Add three cloves of smashed garlic to the onions and cook until fragrant.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens