Spiced Lamb Tagine

Name: Lamb Tagine
Yield: 4 servings
Ingredients: 2 lb. boneless lamb shoulder, excess fat trimmed, cut into 2" pieces; Kosher salt; 3 Tbsp. extra-virgin olive oil; 1 large yellow onion, chopped; 1 1½" piece fresh ginger, peeled, finely grated; 4 garlic cloves, thinly sliced; 2 bay leaves; ¼ cup golden raisins; ⅓ cup plus 2 Tbsp. slivered almonds; 2 Tbsp. tomato paste; 1 tsp. ground cinnamon; 1 tsp. ground cumin; ½ tsp. crushed red pepper flakes; ½ tsp. ground turmeric; ¼ tsp. ground cardamom; ½ small red onion, very thinly sliced; 1 cup mint leaves, torn if large; ½ lemon

By Andy Baraghani

February 6, 2019

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Photo by Chelsie Craig, Food Styling by Pearl Jones

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew. A Dutch oven works great! This lamb tagine gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom. If raisins aren’t your thing, swap them out for another dried fruit like apricots, tart cherries, or prunes—just chop them so they’re raisin-sized.

Recipe notes

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