Lamb Tagine Stew

October 16, 2024

45

medium

4

  1. Sauté the Lamb Chops:
    • Heat 2 teaspoons of olive oil in a large skillet over medium-high heat.
    • Sear the lamb chops for about 3-4 minutes per side until browned. Remove from the skillet and set aside.
  2. Prepare the Vegetables:
    • In a large wok or deep skillet, heat the remaining 2 teaspoons of olive oil over medium heat.
    • Add the sliced onions and carrots, and sauté for 5 minutes until the onions are soft.
    • Season with salt, pepper, and oregano, then stir to combine.
  3. Add the Stock and Lamb:
    • Pour in the vegetable or chicken stock and bring to a simmer.
    • Add the lamb chops back to the wok, along with the mushrooms and peas.
    • Stir gently, cover, and simmer for about 8-10 minutes until the lamb is fully cooked and the vegetables are tender.
  4. Make the Parsley-Lemon Mixture:
    • In a small bowl, mix together the chopped parsley, lemon juice, and ground cinnamon.
    • Once the lamb and vegetables are ready, stir this parsley-lemon mixture into the wok to infuse fresh flavor.
  5. Serve:
    • Remove from heat and serve the lamb chops and vegetables over a bed of warm, cooked couscous.
    • Drizzle with any remaining sauce from the wok for added flavor.

 

Reviews

Ingredients:

Adjust Servings
0.5teaspoon pepper black
4 carrot sliced
0.5teaspoon cinnamon
0.5pound peas green
4 juice of lemon
2pounds lamb cubed
4cups lamb stock (or chicken stock)
1cup mushroom
4tablespoons olive oil
1small onion chopped
0.5teaspoon oregano
3teaspoons parsley chopped
4servings salt

Directions

1.
Sauté the Lamb Chops
1. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. | 2. Sear the lamb chops for about 3-4 minutes per side until browned. Remove from the skillet and set aside.
Mark as complete
2.
Prepare the Vegetables
1. In a large wok or deep skillet, heat the remaining 2 teaspoons of olive oil over medium heat. | 2. Add the sliced onions and carrots, and sauté for 5 minutes until the onions are soft. | 3. Season with salt, pepper, and oregano, then stir to combine.
Mark as complete
3.
Add the Stock and Lamb
1. Pour in the vegetable or chicken stock and bring to a simmer. | 2. Add the lamb chops back to the wok, along with the mushrooms and peas. | 3. Stir gently, cover, and simmer for about 8-10 minutes until the lamb is fully cooked and the vegetables are tender.
Mark as complete
4.
Make the Parsley-Lemon Mixture
1. In a small bowl, mix together the chopped parsley, lemon juice, and ground cinnamon. | 2. Once the lamb and vegetables are ready, stir this parsley-lemon mixture into the wok to infuse fresh flavor.
Mark as complete
5.
Serve
1. Remove from heat and serve the lamb chops and vegetables over a bed of warm, cooked couscous. | 2. Drizzle with any remaining sauce from the wok for added flavor.
Mark as complete
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