Eosinophilic Esophagitis Friendly Classic Lamb Tagine Stew
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Learn more →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
- 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)
Can be omittedcrusty bread
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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