Lamb Tagine
- 1 lamb shoulder, cut into 6 pieces (have the butcher do it)
- vegetable oil
- 1 medium onion, minced
- 1½ cups (375 ml) chicken stock (or water)
- 1 teaspoons dried ginger
- 1½ teaspoons coarse salt, plus more if necessary
- 1 teaspoons turmeric
- 2 teaspoons sweet paprika
- 2 cinnamon sticks
- freshly ground black pepper
- 1 bunch cilantro (coriandre), rinsed and tied with a string
- 20 threads of saffron
- juice of ½ lemon
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro (1 bunch)
- Ginger, dried (1 teaspoons)
- Lemon, juice of (1/2)
- Onion, medium (1)
- Meat
- Lamb shoulder (1)
- Canned Goods
Chicken stock (1 1/2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Cinnamon sticks (2)
- Paprika, sweet (2 teaspoons)
- Salt, coarse (1 1/2 teaspoons)
- Threads of saffron (20)
- Turmeric (1 teaspoons)
- Vegetable oil (1)
Preparation
Read recipe preparation on davidlebovitz.com
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Published August 5, 2006 (6 years ago).
2 people saved this recipe.
