The word tagine has two different meanings. It pertains to a flavorful stew and also the pot in which the stew is cooked. Our tagine is inspired by Moroccan and Algerian versions that offer a sweet and sour flavor profile. Dried apricots impart a floral sweetness to the stew that plays well with the hearty lamb. A combination of paprika and cumin add earthy and smoky notes.
Lamb Tagine
Ingredients
- 1 tbsp olive oil
- 3 lbs lamb shoulder roast, cut into 1″ cubes
- 1 large onion, sliced
- 6 cloves garlic, minced
- 1 tsp tomato paste
- 2 tsp paprika
- 1 tsp cumin
- 2 cups chicken stock
- 1 cinnamon stick
- ½ cup dried apricots, chopped
- ¼ cup chopped fresh cilantro, divided
- 1 lemon, zested and juiced
Directions
1) Season lamb generously with kosher salt. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Working in batches, add cubed lamb and sear on all sides until well browned. Add more olive oil as needed between batches. Transfer lamb to a Suvie pan.
2) Add sliced onion and ¼ tsp salt to the skillet and cook until well browned and soft, about 6 minutes. Add minced garlic cloves, 1 tsp tomato paste, 2 tsp paprika, 1 tsp cumin, and 1 tsp ground black pepper, stirring constantly until fragrant, about 1 minute.
3) Add 2 cups chicken stock to the pan, stirring and scraping the bottom of the skillet. Remove pan from heat and transfer contents to the Suvie pan with the lamb. Stir in 1 cinnamon stick and ½ cup dried apricots. Place pan in the bottom zone of Suvie, input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
4) Remove pan from Suvie. Stir in half the cilantro and zest and juice from 1 lemon. Season to taste with salt and pepper. Divide tagine between bowls and garnish with remaining cilantro.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 430, Total Fat 20g, Total Carbohydrates 15g, Total Sodium 190mg, Total Protein 47g.
