Arabic
Sumac Lamb Tagine
⏱ 45 minutes
🍽 4 people
👁 2 views
Ingredients
- 1 lb boneless lamb shoulder, cut into 2-inch pieces
- 2 medium onions, chopped
- 3 cloves of garlic, minced
- 1 tablespoon sumac
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- 1 can of diced tomatoes, 14.5 oz
Preparation Steps
- Heat oil in a large Dutch oven over medium heat, then add the lamb and cook until browned on all sides
- Add the chopped onions and cook until they are softened and translucent
- Add the garlic, sumac, cumin, coriander, cinnamon, turmeric, and cayenne pepper, and cook for 1 minute
- Add the diced tomatoes, salt, and pepper, and stir to combine
- Bring the mixture to a simmer, then cover the pot and transfer it to the oven
- Cook the tagine for 30 minutes, or until the lamb is tender and the sauce has thickened
- Serve the tagine hot, garnished with fresh parsley and lemon wedges
