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Lamb Tagine with Onions and Tomatoes
Prep time
Cook time
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This is best made a day or two ahead of time. It has tons of flavor and I like to serve it with mashed potatoes.
Recipe type: main dish
Serves: 4 - 6
Ingredients
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespooons chopped fresh cilantro
- 2 medium cloves garlic, minced
- ½ teaspoon fresh ginger
- 1 teaspoon cinnamon
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2- 3 pounds cubed lamb stew meat
- 1 28-oz. can whole tomatoes, drained
- 1 red onion, chopped
- 2 red onions, sliced
- 2 teaspoons sugar
Instructions
- In a large bowl, combine the parsley, cilantro, garlic, ginger, ¼ teaspoon of the cinnamon, ¾ teaspoon salt, and several grinds of pepper. Add 2 tablespoons water and the olive oil, and mix. Add the lamb to the marinade and turn to coat. Cover and refrigerate for at least an hour and up to overnight.
- Scatter the chopped onions over the bottom of a large skillet, dutch oven or tagine. Arrange the lamb in a snug, single layer on top and drizzle over any remaining marinade. Arrange the drained tomatoes around the lamb, and then sprinkle 1 tsp. of the sugar and ¼ tsp. of the cinnamon over the tomatoes.
- Place the onion slices on top of the lamb and then sprinkle the remaining 1 teaspoon sugar, ½ teaspoon cinnamon, and a pinch of salt over the onions.
- Put the skillet over medium heat and cook uncovered, until the chopped onion is translucent, about 15 minutes. Move the onions around a bit so they do not stick to the pan during cooking.
- Add ¼ cup water around the edges (so that you don’t disturb the sugar and cinnamon). Cover with the lid, slightly ajar. Turn the heat down to low and simmer, until the lamb is very tender and the sliced onions are soft, 1 hour. If it looks dry, drizzle in a bit more water.
- Serve warm
