Ingredients:
2 pounds lamb shoulder, cut into 2-inch cubes
1 onion, finely chopped
3 cloves of garlic, minced
1 teaspoon ground ginger
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/2 teaspoon ground saffron
1/4 cup olive oil
2 cups chicken or beef broth
2 cups diced tomatoes
1 cup green olives
1 cup dried apricots
1 cup raisins
2 cups diced carrots
2 cups diced potatoes
2 cups fresh cilantro, chopped
Salt to taste
Instructions
In a large bowl, combine the lamb, onion, garlic, ginger, cumin, turmeric, cinnamon, black pepper and saffron. Mix well to coat the lamb with the spices.
Heat the olive oil in the tagine over medium heat. Add the lamb mixture and brown the meat on all sides.
Add the broth, tomatoes, olives, apricots, raisins, carrots, and potatoes. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the tagine. Simmer for 2-3 hours, or until the meat is tender and the vegetables are cooked through.
Stir in the cilantro and season with salt to taste.
Serve the tagine with couscous or bread, and garnish with additional cilantro.
This recipe is a special occasion version of a traditional Tagine dish which should be served in a beautiful plating with cilantro and olives as garnish and with a side of couscous or bread.
