Egyptian Spice-Infused Lamb Tagine

About this recipe

This modern take on the traditional Egyptian lamb tagine brings a symphony of spices that meld together for a deeply flavorful dish. Enhanced with tender lamb, dried fruits, and vibrant spices, this tagine offers a delicious balance of savory and sweet notes. Perfect for a cozy evening or a special gathering, this recipe is approachable for home cooks and packed with authentic tastes of Egyptian cuisine.

Ingredients

• 2 lbs lamb shoulder, cut into 1.5-inch chunks
• 2 tbsp olive oil
• 1 medium red onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne pepper
• 1 cup low-sodium chicken broth
• 1/2 cup dried apricots, chopped
• 1/4 cup golden raisins
• Salt and pepper to taste
• 1 tbsp freshly chopped cilantro for garnish

Directions

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat.

3. 3

   Add lamb chunks to the pot and brown on all sides, then remove and set aside.

4. 4

   Sauté the onion and garlic in the same pot until softened.

5. 5

   Stir in cumin, coriander, cinnamon, ginger, turmeric, cloves, nutmeg, and cayenne, and cook for 1-2 minutes until fragrant.

6. 6

   Return the lamb to the pot, adding the chicken broth, apricots, and raisins. Season with salt and pepper.

7. 7

   Bring to a simmer, cover, and transfer to the preheated oven. Cook for 2-3 hours or until the lamb is tender.

8. 8

   Serve hot, garnished with fresh cilantro.