Silk Road Lamb Tajine
Slow cooking brings out the succulent flavour of the lamb. Using Ras el Hanout and Punjabi Garam Masala creates a luxurious Moroccan-Indian flavour that perfectly complements the lamb.
Ingredients
- 4 tbsp vegetable oil or ghee (divided)
- 2 lb lamb, cut into 1" stew chunks (leg or shoulder)
- 2 medium Onions chopped
- 3 garlic cloves minced
- 1 tbsp Ginger minced
- 1-2 tbsp Ras el Hanout
- 2 cups fresh chopped tomatoes (or 1-14oz can tomatoes)
- Salt & Pepper
- Water as needed
- 1 tbsp
Punjabi Garam Masala
- 1/2 cup Cilantro or Parsley chopped
- 1/4 cups Toasted Slivered Almonds
Instructions
- Season lamb with salt and pepper. Heat pot or Dutch oven over medium heat, add 2 TBL of oil of ghee to the pot then add the lamb. Cook until browned on all sides (about 10 minutes). Remove from pot and keep warm.4 tbsp vegetable oil or ghee , 2 lb lamb, cut into 1" stew chunks, Salt & Pepper
- Add the remaining oil or ghee to the pot, and add the onions. Sauté for 10 minutes until onions are soft and starting to get golden.2 medium Onions
- Add Ras el Hanout. Stir to evenly coat onions with the spices and cook 1-2 minutes.1-2 tbsp Ras el Hanout
- Add garlic and ginger, stir for 30 seconds.3 garlic cloves, 1 tbsp Ginger
- Return lamb to the pot along with any juices and stir to combine
- Increase heat to medium high, add the tomatoes. Cover and cook for 2-3 minutes until you hear the tomatoes bubbling.2 cups fresh chopped tomatoes
- Remove lid, stir to combine then add 1 tsp salt (or to taste).
- Bring to a gentle simmer reduce heat, cover and let cook 2 hours or until lamb is tender Stirring occasionally. Add water during the cooking if it gets too thick.Water
- 10 minutes before cooking ends, add Punjabi Garam Masala to cook.1 tbsp
Punjabi Garam Masala
- Finish with chopped cilantro or parley.1/2 cup Cilantro or Parsley
- Serve over rice and garnish with almonds.1/4 cups Toasted Slivered Almonds
Tried this recipe?Mention @monsooncoast or tag #monsooncoast!