Food grade argan oil lends an intensely nutty flavor to recipes. One that flawlessly works with this delicious oil is lamb tagine, a hearty, slow-cooked stew. The nuttiness paired with the slight gaminess of the lamb engages the palate and the two layers are followed by a bold blend of spices. The spice combination used to flavor the dish is smoky, spicy, and floral in the most balanced way possible. Using argan oil in place of your regular cooking oil enhances the dish from the start and proper execution yields an aromatic result packed with tender meat and traditional Moroccan flavors that keep you wanting more. Ingredients Serves 4-6 • 4 lb. boneless lamb shoulder • 2 large onions, thinly sliced • 2 ½ cups reduced sodium chicken or vegetable broth • 1- 15 oz. can diced tomatoes, juices reserved • 5 cloves of garlic, minced • 2 tablespoons tomato paste • 1 tablespoon ground cumin • ½ tablespoon smoked paprika • 1 ½ teaspoons ground turmeric • 1 teaspoon finely minced fresh ginger • 1 teaspoon ground cinnamon • 1 teaspoon cayenne pepper • 1/8 teaspoon ground cardamom • Salt • Black pepper • Food grade/culinary argan oil • Chopped fresh cilantro, for garnish • 1 lemon, halved Directions • Use a sharp knife to trim the fat from the lamb shoulder. Discard fat. • Rinse the lamb and pat dry. • Cut into hearty 1 ½ inch chunks. • Drizzle a large, deep skillet (preferably cast iron) with argan oil. A few tablespoons with do. • Heat over medium high. • Generously season the meat with salt and black pepper. This will help develop a nice crust on the lamb. • Brown the lamb in the skillet making sure to turn the chunks for even color. • Transfer the browned lamb to a platter. • Reduce heat to medium and add the onions to the remaining oil in the pan. • Cook while stirring for 3 minutes or until the onions begin to soften. • Toss in the minced garlic and continue to cook for another 2 minutes. • Add the ginger and cook until fragrant. • Add all the spices and cook for a few additional seconds. • Pour in the broth, diced tomatoes with the canning juices, and stir in the tomato paste so it melts into the liquid. • Return the lamb to the skillet. • Bring to a boil over medium-high heat. • Reduce to a simmer and cover. • Leave to cook for 1 hour or until the lamb is tender. Stir every 20 minutes or so. • Remove from the heat. • Season to taste with salt and black pepper. • Garnish the tagine with cilantro and finish with a squeeze of lemon.
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