Tagine Style Lamb Stew

Tagine Style Lamb Stew
Tagine Style Lamb Stew [image source: ciaochowlinda-blogspot-nl]
3 tbsp Olive Oil
1 cup chopped Onion
1 cup chopped Carrot
1 cup chopped Celery
3 lbs of Lamb Stew Meat (cubed leg or shoulder)
3 tsp Sea Salt
3 tsp Pepper
1/3 cup AP Flour
1 tsp Cumin
1 tsp Turmeric
1 tsp Cinnamon
1 tbsp minced fresh Ginger
~
1 cup Prunes
1 cup roughly chopped Potatoes
1 cup roughly chopped Onions
1 cup roughly chopped Carrots
3 cups Red Wine
3 cups Lamb or Beef Stock
1/2 cup chopped Parsley
2 tbsp Preserved Lemon (optional but really good)

Saute over medium heat, in a large enameled dutch oven, the chopped onion, celery, carrots and lamb meat in the olive oil until the onions are translucent and the fat on the lamb meat has rendered. Add the salt and pepper and sprinkle in the flour, stirring to combine. Follow with the spices cumin, turmeric, cinnamon and fresh ginger and stir until combined and the flour is well incorporated.

Add in the roughly chopped onion, potato, carrot and the prunes. Pour in the red wine and lamb/beef stock and stir to combine. Cover and cook over low heat for 6-8 hours until meat is tender.Β  Remove the lid for the last 2 hours. Add the parsley before serving.Β  This is so good. You have to try it!

16 thoughts on “Tagine Style Lamb Stew

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