Lamb Tagine Recipe


Recipe for savory lamb tagine, traditional Moroccan stew, from chef David Lebovitz, author of Living the Sweet Life in Paris.

What you will need

1 lamb shoulder, (cut into 6 pieces (have the butcher do it))

Vegetable oil

1 medium onion (minced)

1 1/2 cups (375ml) chicken stock, (or water)

1 teaspoon dried ground ginger

1 1/2 teaspoons coarse salt, (plus more if necessary)

1 teaspoon turmeric

2 teaspoons sweet paprika

2 cinnamon sticks

freshly-ground black pepper

1 bunch cilantro, (rinsed and tied with a string, coriandre)

20 threads of saffron

juice of 1/2 lemon


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