Tagine with American Lamb

Crowd-PleaserLamb

May 9

Here we go: American Lamb, slow-cooked with a heap of spices, raisins, for a hit of sweetness, and olives, for a briny bite. Braising, the combination of a quick sear and then a low and slow cook in liquid, is the key to transforming tougher cuts of meat into tender, juicy tidbits. With our instruction, you’ll never be afraid to braise again!

Tagine with American Lamb

Servings: 6–8

Prep time: 15 minutes

Cook time: 1½ hours

Total time: ~1 hour 45 minutes

Print the Recipe

Ingredients:

For the Tagine:
- 1½ lbs (700g) American lamb shoulder or leg meat, cut into 2″ chunks
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground turmeric
- ½ tsp paprika
- 1 cup (240ml) chicken or vegetable broth
- 1 can (14 oz / 400g) diced tomatoes
- ½ cup (75g) golden raisins
- ½ cup (75g) pitted green olives, halved
- 2 tbsp chopped fresh cilantro (for garnish)
- Cooked couscous or rice, for serving

Instructions:

Brown the Lamb: Sprinkle lamb with salt and pepper. In a large tagine or pot, heat olive oil over medium heat. Brown lamb on all sides (about 3 minutes per side), then remove and set aside.
Cook the Onions: Reduce heat to low. Add onions and garlic and sauté until softened, about 5 minutes.
Add Spices: Return lamb to pot. Add cumin, coriander, cinnamon, ginger, turmeric, and paprika. Stir well and cook until fragrant, about 2 minutes.
Add Broth and Tomatoes: Pour in broth and diced tomatoes with juice. Stir and bring to a simmer.
Simmer Covered: Cover with a lid and cook on low heat for about 2 hours, until lamb is tender.
Add Raisins and Olives: Stir in golden raisins and green olives. Simmer uncovered for 15–20 minutes, until sauce thickens.
Finish and Serve: Adjust seasoning with salt if needed. Garnish with chopped cilantro. Serve hot with couscous or rice.