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Tagine with American Lamb

Here we go: American Lamb, slow-cooked with a heap of spices, raisins, for a hit of sweetness, and olives, for a briny bite. Braising, the combination of a quick sear and then a low and slow cook in liquid, is the key to transforming tougher cuts of meat into tender, juicy tidbits. With our instruction, you’ll never be afraid to braise again!

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Servings: 6 – 8
Prep Time: 15 minutes
Cook Time: 1 1/2 hours


● 1 1⁄2 lbs (about 700g) American lamb shoulder or leg meat, cut into
2” chunks
● 1 1/2 teaspoons kosher
● 3/4 teaspoon freshly ground black pepper
● 2 tablespoons olive oil
● 1 large onion, finely chopped
● 3 cloves garlic, minced
● 2 teaspoons ground cumin
● 2 teaspoons ground coriander
● 1 teaspoon ground cinnamon
● 1 teaspoon ground ginger
● 1⁄2 teaspoon ground turmeric
● 1⁄2 teaspoon paprika
● 1 cup (240ml) chicken or vegetable broth
● 1 can (14 oz / 400g) diced tomatoes
● 1⁄2 cup (75g) golden raisins
● 1⁄2 cup (75g) pitted green olives, halved
● 2 tablespoons chopped fresh cilantro (coriander) for garnish
● Cooked couscous or rice, for serving


1. Brown the lamb:
Sprinkle the lamb with salt and pepper. Heat the olive oil in a large
tagine or heavy-bottomed pot over medium heat. Brown the lamb in a
single layer for about 3 minutes per side until deeply caramelized.
Remove the lamb from the pot to a plate.

2. Add the onions:
Turn down the heat to low and add the chopped onion and garlic and
cook until softened, about 5 minutes.

3. Cook the lamb with the spices:
Add the lamb back to the pot and sprinkle with the ground cumin,
coriander, cinnamon, ginger, turmeric, and paprika. Stir well to coat the
meat and cook for a couple of minutes until the spices are fragrant.

4. Add the broth:
Pour in the chicken or vegetable broth and diced tomatoes (with their
juices). Stir to combine, then bring the mixture to a simmer.

5. Cover and cook:
Cover the tagine or pot with a lid and reduce the heat to low. Let the
lamb simmer gently for about 2 hours, or until the meat is tender.

6. Add the raisins and olives:
Once the lamb is tender, add the golden raisins, and green olives to the
tagine. Stir well to combine.

7. Simmer and Serve:
Continue to simmer, uncovered, for another 15-20 minutes, or until the
sauce has thickened slightly. Taste and adjust the seasoning with salt if
needed. Garnish the lamb tagine with chopped fresh cilantro before
serving. Serve the lamb tagine hot, with cooked couscous or rice on the

USDA recommends the following time and temperature
parameters Internal temperature of 145°F, with a 3 minute rest