Name: Lemon Lamb Tagine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2 to 4
Cuisine: Morocco
Ingredients: ½ tablespoon coconut oil or ghee; ½ pound carrots, peeled and cut into ½-inch thick rounds; ¼ large head cabbage, cut into 2-inch pieces; ¼ teaspoon ground cumin; salt and ground black pepper; ¼ cup green olives; ½ large onion, cut into ½-inch thick half-moons; ¾ pound zucchini, cut into ½-inch thick half-moons; ⅛ teaspoon powdered ginger; 1 medium lemon; ⅛ teaspoon ground cinnamon; 1 clove plus 2 cloves garlic, minced (about 3 teaspoons); 1 cup chicken broth; ¼ cup fresh cilantro leaves, minced (about 1 tablespoon); ½ teaspoon extra-virgin olive oil; ⅛ teaspoon Aleppo pepper (or cayenne pepper); ¾ teaspoon paprika; ¼ pound lamb stew meat

Preparation info

Serves
2 to 4

Difficulty
Medium
Ready in
30 min

Appears in

Well Fed 2

By Melissa Joulwan

Published 2013

About

“Tagine” is both the name of the dish and the special earthenware pot in which it’s slow cooked. Found primarily in Morocco, a tagine is a savory combination of meat, vegetables, aromatic spices, and, sometimes, dried fruit. Unlike curries and gravy-ish stews, a tagine produces just enough broth to braise the ingredients and flavor the bed of (cauliflower) rice on which it’s served. This recipe is adapted to work on the stovetop in a standard soup pot, but if you’re fortunate enough to own