Parting the Red Sea Spiced Lamb Tagine
This rich and aromatic lamb tagine is a hearty main course, perfect for a gathering. Slow-cooked to tender perfection with warm spices and dried fruits, it evokes the depth and complexity of ancient lands. The vibrant colors and intoxicating aromas will transport you to a culinary journey.
Directions
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side, then remove and set aside.
- 3
Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- 4
Stir in the minced garlic, grated ginger, cumin, coriander, smoked paprika, and cayenne pepper. Cook for 1 minute more, until fragrant.
- 5
Return the lamb to the pot. Add the diced tomatoes (undrained), chicken broth, dried apricots, and golden raisins. Stir well to combine.
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 2 to 2.5 hours, or until the lamb is fork-tender.
- 7
Stir occasionally to prevent sticking and check for liquid levels. If the stew becomes too dry, add a splash more broth.
- 8
Taste and adjust seasoning with salt and pepper if needed. The sauce should be rich and slightly thickened.
- 9
Serve the spiced lamb tagine hot over a bed of fluffy couscous or rice.
- 10
Garnish generously with fresh chopped cilantro before serving.