Lamb Tagine with Cinnamon-Scented Onions and Tomatoes is a hearty and aromatic dish that combines tender lamb with a fragrant blend of spices. The slow-cooked lamb, paired with cinnamon-scented onions and tomatoes, offers a rich and complex flavor profile. This comforting tagine is perfect for a cozy dinner or a special gathering.
Serving Suggestions
Serve the Lamb Tagine with a side of couscous or rice to soak up the flavorful sauce. It also pairs beautifully with a simple green salad or a side of steamed vegetables. For an added touch, garnish with fresh herbs like cilantro or parsley before serving.
Pairing Ideas
This dish complements a variety of sides and accompaniments. It works well with couscous or rice, providing a base for the savory sauce. It also pairs nicely with a fresh salad or roasted vegetables for added texture and flavor. For a more substantial meal, consider serving it with warm, crusty bread to enjoy with the sauce.
Tips and Notes
- Lamb: Use bone-in lamb shanks or shoulder for the best flavor and tenderness. Brown the meat before adding to the tagine to enhance its depth of flavor.
- Spices: Adjust the amount of cinnamon and other spices to taste. The cinnamon should be aromatic but not overpowering, complementing the other flavors in the dish.
- Cooking: Slow-cook the tagine to allow the flavors to meld and the lamb to become tender. This can be done in a traditional tagine pot or a Dutch oven.
- Storage: Store any leftover tagine in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat gently to avoid drying out the lamb.
Enjoy the warm and aromatic flavors of Lamb Tagine with Cinnamon-Scented Onions and Tomatoes as a delightful centerpiece for your meal!
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes
Equipment
- Tagine or Dutch oven
- Knife
- Cutting board
- Bowl (for mixing spices)
Ingredients
- 2 lbs lamb shoulder cut into 2-inch pieces
- 2 large onions thinly sliced
- 4 garlic cloves minced
- 1 can 14 oz diced tomatoes, drained
- 2 tablespoons olive oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper optional for heat
- Salt and pepper to taste
- 2 cups water or lamb stock
- 1/4 cup chopped fresh cilantro or parsley for garnish
- Toasted almonds or sesame seeds for garnish
Instructions
- Spice the Lamb: In a large bowl, combine the lamb pieces with the ground cinnamon, ginger, cumin, coriander, and cayenne pepper (if using). Season generously with salt and pepper. Toss to coat evenly.
- Brown the Lamb: In the tagine or Dutch oven, heat the olive oil over medium-high heat. Add the lamb in batches, browning on all sides. Remove the lamb and set aside.
- Sauté Onions and Garlic: In the same pot, add the sliced onions and minced garlic. Cook until the onions are soft and golden, about 5 minutes.
- Combine and Cook: Return the lamb to the pot with the onions. Add the diced tomatoes and water or lamb stock. Bring to a simmer, then cover and reduce the heat to low. Cook gently for about 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.
- Final Touches: Check the seasoning and adjust with salt and pepper as needed. Sprinkle with chopped cilantro or parsley, and toasted almonds or sesame seeds before serving.