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Lamb Tagine

Lamb Tagine
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by in Mar 2005
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Total Time: 45

Yield: 8 servings


  • 3 tablespoons olive oil, divided
  • 1 4-pound boneless leg of lamb, netted or tied
  • Kosher salt and freshly ground black pepper, to taste
  • 3 medium onions, cut into 1/4-inch slices
  • 1-1/2 teaspoons ground coriander
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground cinnamon
  • 6 whole dried cloves
  • 6 cloves garlic, sliced thin
  • 1 tablespoon fresh ginger, minced
  • 1-3/4 cups beef stock or broth
  • 1-3/4 cups chicken stock or broth
  • 3 medium carrots, sliced into 1/2-inch disks
  • 1/3 cup raisins
  • 2/3 cup dried apricots, quartered
  • 3/4 cup kalamata olives, pitted and roughly chopped
  • 2 tablespoons honey
  • Juice and grated zest of 1/2 lemon
  • Garnish: 1/4 cup cilantro, roughly chopped


Preheat oven to 325°. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Meanwhile, liberally season leg of lamb with salt and pepper. When oil begins to smoke, sear leg of lamb thoroughly on all sides until well browned. Remove from pan and set aside.

Reduce flame to a moderately high heat. Add the remaining tablespoon of olive oil and onions, then saut

Updated Monday, March 7th, 2005

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