Lamb Tagine

You don’t need a tagine to make tagine! For this classic Moroccan dish, a large heavy bottomed pot or Dutch Oven will work just fine. This fragrant, tender stew is great over couscous or basmati rice.
Untitled design(87)What You’ll Need
3 lbs boneless lamb stew meat, or either sirloin chump roast or chuck shoulder roast cut into 1 ½ in pieces
1 ¾ cups Brodo signature Hearth flavor or stock
5 ounces (1 cup) madjool dates
2 tbsp extra-virgin olive oil, more as needed
2 large onions, thinly sliced
1 tsp tomato paste
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 tbsp smoked paprika
2 small cinnamon sticks
⅓ cup fresh cilantro, chopped
½ cup slivered almonds, toasted
Fresh lemon juice, to taste

What To Do
In a large bowl combine the diced lamb meat and 2 tsp salt. Set aside.

In a small pot, bring 2 cups stock to a boil. Remove from heat, add dates and let sit at least 15 minutes. Set aside.

Heat oven to 325 degrees.
In a Tagine, Dutch oven, or heavy-bottomed pot with a tight-fitting lid, warm 2 tbsp oil over medium heat. Working in batches, add lamb to pot, leaving room around each piece and cook until well browned on all sides. Transfer pieces to a plate and set aside.

Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 tbsp salt and cook until soft, about 8 minutes. Add tomato paste, cumin seeds, coriander seeds, smoked paprika, and cinnamon sticks; cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the dates, stock, and 1 tsp chopped cilantro.

Cover pot and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. Top with toasted almonds and remaining chopped cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous.

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