Minty Lamb Tagine
A fragrant Moroccan lamb tagine infused with fresh mint, savory spices, and tender lamb, creating a delightful and aromatic dish.
Equipment
- Tagine or a heavy-bottomed pot with lid
- Cutting board
- Knife
- Mixing bowl
Ingredients
- 2 lbs 900g lamb, cubed
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 cup fresh mint leaves chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup chicken or lamb broth
- 1 cup dried apricots halved
- Zest of 1 lemon
- Fresh mint leaves for garnish
Instructions
- In a bowl, marinate lamb with spices, garlic, mint, and olive oil. Refrigerate overnight for enhanced flavor.
- Heat olive oil in the tagine or pot. Sauté onions until translucent.
- Add marinated lamb, brown on all sides, and pour in chicken or lamb broth.
- Add dried apricots and lemon zest. Cover and simmer for 1 hour until lamb is tender.
- Garnish with fresh mint leaves before serving. Serve over couscous or rice.
Notes
- Adjust mint quantity based on personal preference.
- Ensure lamb reaches an internal temperature of 145°F (63°C).
- Substitute dried apricots with prunes for a different flavor.
- Serve with a side of harissa for a spicy kick.
- This tagine pairs well with couscous or a bed of quinoa for a healthier option.