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spiced lamb tagine (1

Spiced Lamb Tagine (Dutch Oven)

Amber Bondar
This intensely flavored spiced lamb tagine stew is infused with aromatic spices. Lamb stew meat is seared and then cooked in a rich broth with vegetables in the oven for a truly delicious and hearty meal. Serve with crusty bread, rice or couscous for a complete meal.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Course Main Course
Cuisine American, Canadian
Servings 6

Equipment

  • 1 Dutch Oven
  • 1 spoon To Stir With
  • 1 Vegetable peeler
  • 1 knife
  • 1 Tablespoon
  • 1 Teaspoon
  • 1 measuring cup

Ingredients
  

  • 2.2 lbs Lamb Stew Meat 1kg
  • 3 Tbsp Olive Oil
  • 1 Large Red Onion Cut Into Pieces
  • 3 Whole Cloves Fresh Garlic Diced
  • 1 Inch Fresh Ginger root Grated
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Ground Cinnamon
  • 1 Tsp Cumin
  • 1 Tbsp Coriander
  • 1 Tbsp Cardamom
  • 1 Tbsp Turmeric
  • ¼ Tsp Cloves
  • 1 Tsp Cloves
  • ¼ Tsp Ground Ginger
  • 2.5 Cups Chicken Broth
  • 3 Lrg Carrots Cut in half lengthwise and cut small
  • 5 Lrg White Potatoes Cut into one inch chunks
  • 28 oz Can of Chickpeas Drained
  • 1 Lemon Zested (Use the zest only)

Instructions
 

  • Put the Dutch oven on the stovetop on high heat and add the olive oil.
  • Working in batches (three times) Sear the lamb stew meat for four minutes stirring as it cooks.
  • Remove meat from the pot and set aside. Continue with each batch of stew meat until finished.
  • Reduce the burner temperature to medium.
  • Add the garlic and onion and saute for one minute.
  • Add the fresh ginger, tomato paste, and spices stirring continually while it cooks for two minutes.
  • Add the chicken stock and mix well.
  • Return the stew meat to the pot.
  • Add the potato's, carrots, and chickpeas.
  • Increase the stoves temperature to bring the stew back to boiling.
  • Cover the stew with the lid and put in a preheated 350℉ oven.
  • Stew in the oven removing only once to stir for 1hr and 40mins.
  • Remove from oven and serve.
Keyword lamb, Oven stew, Tagine
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