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African Lamb Tagine

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Ingredients

Adjust Servings:
1/2 tablespoon smoked paprika
1/2 tablespoon ground cumin
1/2 tablespoon ground ginger
1/2 tablespoon ground sumac
1/2 tablespoon ras el hanout spice mix
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (to taste)
1/2 teaspoon black pepper, to taste
1 1/2 lbs lamb shoulder, cut into bite size pieces (substitute chicken)
1 1/2 tablespoons olive oil
2/3 cup red onion, finely chopped
3 large garlic cloves, pressed

Nutritional information

619.4
Calories
423 g
Calories From Fat
47 g
Total Fat
17.1 g
Saturated Fat
122.8 mg
Cholesterol
276.1 mg
Sodium
17.5 g
Carbs
3.4 g
Dietary Fiber
9.6 g
Sugars
32.8 g
Protein
331g
Serving Size

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African Lamb Tagine

Features:
    Cuisine:

    If you like to experiment in the kitchen with new ways of cooking and definitely new flavors, this is the perfect dish to make!
    VIDEO https://www.youtube.com/watch?v=3L4ecdNYuGg

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    AFRICAN LAMB TAGINE, If you like to experiment in the kitchen with new ways of cooking and definitely new flavors, this is the perfect dish to make! VIDEO youtube com/watch?v=3L4ecdNYuGg


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    Steps

    1
    Done

    In a Small Bowl, Mix All the Ingredients For the Rub Together. Place Lamb Cubes in a Large Bowl and Sprinkle on the Rub Mixture; Stir Until Meat Is Well Coated. Cover and Transfer to the Refrigerator For at Least 18 and Up to 24 Hours.

    2
    Done

    the Next Day, Place a Diffuser on the Burner Under the Tagine. Add Oil and Turn the Heat to Medium. When Hot, Add Onions and Saut For 2 Minutes. Add Garlic and Saut For Only 1 Minute. Add Lamb Cubes and Stir Constantly; Cook For 10 Minutes. Add Tomatoes, Stir Well and Cook For Another 5 Minutes.

    3
    Done

    Pour in 1 Cup Chicken Broth and Add Brown Sugar, Molasses, Mint Flakes, Saffron, Sea Salt and Freshly Ground Black Pepper. Stir and Increase the Heat to Medium-High. If Desired, Add Cup Dry Fruits of Your Choice. When the Mixture Starts Simmering, Cover, Reduce Heat to Medium-Low and Cook For 30 Minutes, Stirring Often. During This Time, If It Needs More Liquid, Add a Little Chicken Broth.

    4
    Done

    Half an Hour Later, Remove the Tagine from the Heat and Stir Well Before Sprinkling on Toasted Slivered Almonds and Fresh Chopped Cilantro. Serve Immediately With White Rice, Saffron Rice or Couscous Along With Flatbread (hobz). Makes 4-6 Servings.

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    William Khan

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