Moroccan Lamb Tagine (Mrouzia) The Best Recipes

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Moroccan Lamb Tagine (Mrouzia)

"A scrumptious, sweet, and aromatic tagine commonly made for Eid al-Adha, however additionally best for winter days. This dish is nice made an afternoon in advance, as it tastes twice as top the next day! Serve with couscous, rice, or bread."

Ingredients :

half of cup water
1 tablespoon paprika
1 1/2 teaspoons ras el hanout (optional)
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
half teaspoon ground cloves
1/2 teaspoon ground nutmeg
half teaspoon ground cardamom
1/4 teaspoon cayenne pepper, or greater to flavor
1/4 teaspoon ground turmeric
salt to flavor
1/four teaspoon crimson pepper flakes (non-compulsory)
three pounds lamb shoulder, trimmed and cut into cubes
half cup butter
2 medium onions, finely chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
3 cups chicken inventory, or greater as wanted
2 cups entire blanched almonds
1 cup diced carrots
1 cup chopped dried apricots
half of cup raisins
half cup pitted, chopped prunes (non-compulsory)
1/three cup honey
1 tablespoon lemon juice, or extra to flavor

Instructions :

Prep : 30M	Cook : 12M	Ready in : 9H50M

Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add pink pepper flakes to the spice paste in case you want more of a kick on your dish.
Place lamb cubes in a big bowl and rub within the spice paste. Cover and refrigerate 8 hours to overnight.
Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for six to eight mins. Add lamb with the spice paste. Cover with chook inventory and bring to a boil. Reduce warmth to low and simmer till smooth, 1 to at least one half of hours. Add more inventory if lamb looks dry.
Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is absolutely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.

Notes :

Use lamb neck meat further to, or rather than, lamb shoulder if favored.
Substitute water for the bird inventory if preferred.
If the usage of a stress cooker, cook for 25 to 35 mins, then take off the lid and retain simmering on low warmness.

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