Citric Acid Free Classic Lamb Tagine Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

Citric Acid Free Classic Lamb Tagine Stew

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Ingredients

6 servings

2 ½ lb boneless lamb shoulder, cut into 1 ½-inch pieces
1 ½ tsp kosher salt
½ tsp black pepper
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, halved and thinly sliced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground cinnamon
1 tsp sweet paprika
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
2 cups low-sodium chicken broth
1 tbsp honey
1 preserved lemon, pulp discarded, rind rinsed and thinly sliced
½ cup pitted green olives
¼ cup fresh cilantro, roughly chopped
¼ cup fresh flat-leaf parsley, roughly chopped

For serving

couscous or crusty bread, for serving (optional)

Instructions

1
Pat the lamb pieces dry with paper towels and season all over with the salt and pepper. Heat 2 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering.
2
Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside. Discard any excess fat if more than about 1 tbsp remains, but leave the browned bits in the pot.

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