Lamb Tagine with Cinnamon-Scented Onions and Tomatoes
This Lamb Tagine is a fragrant, savory stew that pairs the tenderness of lamb with the warm spice of cinnamon and the richness of tomatoes and onions. It's a comforting dish that's perfect for a cozy dinner, offering a taste of Moroccan tradition and culinary craftsmanship in every bite.
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.
Notes
Tagine Cooking: If you're using a traditional clay tagine, be sure to soak it in water for at least an hour before its first use to avoid cracking.
Serving Suggestions: Serve this aromatic lamb tagine over couscous or with flatbread to soak up the delicious sauce.
Making Ahead: This dish tastes even better the next day as the flavors have more time to meld together, making it a perfect make-ahead meal.
Customizing Spice Levels: Adjust the amount of cayenne pepper according to your heat preference. The cinnamon provides a warming, sweet flavor that balances the heat nicely.
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes is a celebration of flavors and textures, perfect for those who appreciate the complexity and depth of Moroccan cuisine.
Nutrition
Calories: 550kcal
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