Saluk's Seashell Spiced Lamb Tagine
Inspired by the treasures unearthed from the mysterious forty thieves, this robust lamb tagine combines fragrant spices with tender meat and dried fruits. The slow cooking process allows the flavors to meld beautifully, creating a dish that is both exotic and comforting, evoking the rich culinary traditions of the desert kingdom.
Directions
- 1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-caramelized on all sides, then remove and set aside.
- 3
Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- 4
Stir in the minced garlic, ground ginger, ground turmeric, ground cinnamon, and cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.
- 5
Return the lamb to the pot. Add the crushed tomatoes, chicken broth, dried apricots, and golden raisins. Bring the mixture to a simmer.
- 6
Reduce heat to low, cover the pot, and cook for 1 1/2 to 2 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking.
- 7
Uncover the pot during the last 30 minutes of cooking to allow the sauce to thicken slightly.
- 8
Stir in the chopped fresh cilantro. Taste and adjust seasoning with salt and pepper as needed.
- 9
Serve hot over a bed of fluffy couscous, garnished with additional fresh cilantro.