Spicy Lamb Tagine with Chermoula and Root Vegetables

Съставки

• Lamb shoulder, cut into 1.5-inch cubes1 kg
• Onions, chopped2 medium
• Garlic, minced5 cloves
• Fresh cilantro, chopped1/2 cup
• Fresh parsley, chopped1/2 cup
• Cumin seeds, toasted and ground1 tbsp
• Coriander seeds, toasted and ground1 tbsp
• Smoked paprika1 tsp
• Cayenne pepper1/2 tsp (or to taste)
• Lemon juice2 tbsp
• Olive oil4 tbsp
• Carrots, peeled and cut into chunks2 large
• Sweet potatoes, peeled and cut into chunks1 large
• Diced tomatoes1 can (400g)
• Lamb or beef broth2 cups
• Saltto taste
• Black pepperto taste

Стъпки

1. 1

   Prepare the chermoula: In a food processor, combine half the garlic, half the cilantro, half the parsley, cumin, coriander, smoked paprika, cayenne pepper, lemon juice, and 2 tbsp olive oil. Blend until a paste forms.

2. 2

   In a large bowl, toss the lamb cubes with the chermoula paste, salt, and pepper. Let marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

3. 3

   Heat the remaining 2 tbsp olive oil in a tagine pot or Dutch oven over medium-high heat. Brown the marinated lamb in batches.

4. 4

   Remove lamb and set aside. Add chopped onions and remaining garlic to the pot, sauté until softened, about 5-7 minutes.

5. 5

   Add the carrots and sweet potatoes to the pot. Stir to combine.

6. 6

   Return the lamb to the pot. Add the diced tomatoes and lamb broth.

7. 7

   Bring to a simmer, then cover the tagine pot (or Dutch oven with a tight-fitting lid).

8. 8

   Reduce heat to low and simmer gently for 1.5 - 2 hours, or until the lamb is very tender and the vegetables are cooked through. Stir occasionally.

9. 9

   Stir in the remaining fresh cilantro and parsley just before serving.