Lamb Tagine with Tomatoes, Saffron, and Cinnamon
This aromatic dish will be the star of your dinner party. We love using lamb shanks since the bones lend so much depth of flavor to the sauce, but if you can’t find them, you can use lamb stew meat. Just cook it low and slow so the meat becomes tender and the flavors of the sauce meld to become super concentrated.
2 lamb shanks (approx 2 lbs)
1 onion, thinly sliced
2 cloves garlic grated
½ teaspoon grated ginger
1 teaspoon turmeric
½ teaspoon cumin
½ teaspoon ground coriander
2 tablespoons olive oil
1 small cinnamon stick
1 small pinch of saffron (optional)
1 16oz can tomatoes
picked cilantro, mint, dill and lemon wedges, and plain yogurt to serve
1. Preheat the oven to 300°F
2. Season the lamb shanks generously with salt.
3. Sear the shanks in the tagine over medium high heat, a few minutes on each side until browned all over. Remove from the tagine and set aside.
4. Over medium heat, add olive oil to the tagine, then add the onions, stirring and scraping up the browned bits from the lamb at the bottom of the tagine. Cook for a few minutes until soft.
5. Then add the garlic, ginger, and spices and a large pinch of salt and combine well and cook for a few minutes until fragrant and caramelized. Then add the cinnamon stick, saffron and canned tomatoes and let cook for a few minutes. Then add the lamb shanks back to the tagine. Cover the tagine with it’s lid and roast in the oven for 3-4 hours, or until the lamb is falling off the bone.
6. Finish with lots of fresh herbs, a squeeze of lemon, and a dollop of yogurt.
Originally featured in Four Easy—and Impressive—Moroccan-Inspired Recipes