Ingredients: |
Ingredients: 4 pounds of lamb roast (shoulder, leg, etc.) cut into 2″ pieces
3 tablespoons olive oil
Tablespoon of salt
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon freshly ground black pepper
1 large onion, diced
4 cloves garlic, peeled and minced
1 cup dry white wine
1 cup water
3 large tomatoes, diced or 1 can chopped tomatoes
1 tablespoon maple syrup or honey
¾ cup raisins
Fresh herbs, for serving
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Directions: |
Directions:Combine the lamb, olive oil, salt, coriander, paprika, cinnamon, black pepper, and ginger together in a large bowl. Massage the lamb chunks into the spices until they’re spread evenly and coating all of the meat. Cover the bowl, stick it in the refrigerator, and let it marinade for at least 8 hours (up to 24 is even better).
After the marinading period, remove the lamb from the refrigerator and preheat the oven to 325 degrees.
Preheat a Dutch oven on the stove over medium-high heat. Add the lamb into the pan and sauté for 10-15 minutes until it’s gently browned on all sides. Can you smell that? CAN YOU SMELL IT?! Sorry. There I go shouting at you in food excitement again.
Once the lamb has browned, add in the chopped onion and garlic. Saute until the onion is tender and translucent, about five minutes.
Pour the wine and water into the Dutch oven and use a wooden spoon to scrape up all the browned bits off the bottom of the pan.
Lastly, add in the diced tomatoes and maple syrup. Stir to combine.
Put the lid on the Dutch oven and place it into the preheated oven for 2 hours.
Remove the Dutch oven, take off the lid, and sprinkle the raisins over the lamb. Put the lid back on, the Dutch oven back into the oven, and let it finish up for another 20 minutes.
Serve over buttered rice or quinoa and garnish with fresh herbs. |
This recipe for SPICED LAMB TAGINE is from