Lamb Tagine

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Prep Time20

Cook Time1 40

Course: Main Course

Servings:

Author: Gluten Free & More

Ingredients

2 ½ pounds boneless lamb leg fat trimmed and cut into bite-sized pieces
Kosher or fine sea salt
Freshly ground black pepper
3 tablespoons avocado or vegetable oil
1 large onion diced
3 cloves garlic minced
2 tablespoons tomato paste
2 teaspoons grated fresh ginger
2 cinnamon sticks
3 ½ tablespoons Ras el Hanout *see note
1 teaspoon cayenne pepper optional
2 ½ cups gluten-free chicken or vegetable broth
1 cup water maybe more
1 cup dried apricots
½ cup BareOrganics Goji Berries plus more for serving
Zest of 1 lemon grated
½ cup slivered almonds toasted
½ cup chopped cilantro
Cooked rice quinoa, or cauliflower rice

US Customary - Metric

Instructions

Preheat oven to 350 °F. Season the lamb with salt and pepper.
In a Dutch oven or large oven-proof pot, heat oil over high heat. Add the lamb in stages (do not overcrowd the pot) and brown on all sides, about 4 minutes. Remove to a bowl or plate. Turn heat down to medium-high, add the onion and a pinch of salt, and cook until translucent, about 3 minutes. Add the garlic and cook for 30 seconds. Add tomato paste, ginger, cinnamon sticks, Ras el Hanout, and cayenne pepper if using. Cook, stirring for 1 – 2 minutes or until fragrant.
Add the lamb back to the pot along with broth and water. Stir, bring to a simmer, cover the pot, and place in the oven for 45 minutes. Add the dried apricots and goji berries. Check the amount of liquid to make sure it has not reduced too much, if so, add in another ½ cup. Put back in the oven for 45 minutes or until the lamb is tender. Stir in the lemon zest and serve over rice with almonds, cilantro, and more goji berries.

Notes

Ras el Hanout is a spice blend available at most grocery stores. If you prefer to make your own, combine 1 tablespoon ground coriander, 1 tablespoon ground cumin, 2 teaspoons turmeric, 1 teaspoon cardamom, and 1 teaspoon allspice.

Nutrition