Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1/2 cup dried apricots, chopped
- 1/2 cup pitted green olives
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lemon, sliced
Special equipment needed:
- Tajine or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a tajine or heavy-bottomed pot over medium-high heat. Add lamb and cook until browned on all sides, about 5-7 minutes.
2. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Add cumin, coriander, paprika, cinnamon, ginger, cayenne pepper, salt, and black pepper to the pot and stir to combine.
4. Pour chicken broth into the pot and bring to a simmer. Cover with a lid and reduce heat to low. Cook for 1 1/2 hours, stirring occasionally.
5. Add chopped apricots and olives to the pot and stir to combine. Cover with a lid and continue cooking for another 30 minutes.
6. Remove from heat and stir in chopped parsley and cilantro. Garnish with lemon slices before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 436
Fat: 22g
Carbohydrates: 20g
Protein: 38g
Sodium: 913mg
Sugar: 12g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Dried apricots can be substituted with raisins or prunes.
- Pitted green olives can be substituted with black olives.
Variations:
- Add chickpeas or potatoes for a heartier dish.
- Use different spices to change the flavor profile, such as turmeric or saffron.
- Add a splash of white wine or vinegar for a tangier taste.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a tajine for an authentic presentation, but a heavy-bottomed pot with a lid will work just as well.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve in a tajine with lemon slices and fresh herbs for garnish.
Garnishes:
Lemon slices, fresh parsley, and cilantro.
Pairings:
Serve with couscous or rice.
Suggested side dishes:
Roasted vegetables or a green salad.
Troubleshooting advice:
- If the lamb is tough, cook for an additional 30 minutes or until tender.
- If the dish is too spicy, reduce the amount of cayenne pepper or add a dollop of yogurt on top to cool it down.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tajine is a traditional North African dish that is named after the earthenware pot it is cooked in. It is typically made with meat, vegetables, and spices and is slow-cooked to allow the flavors to meld together.
Flavor profiles:
This dish has a savory and slightly sweet flavor profile with hints of spice and tanginess from the olives and lemon.
Serving suggestions:
Serve with warm bread for dipping into the flavorful broth.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Tunisian