Moroccan Spiced Meat and Vegetable Tagine

Instructions

1. 1

   Cut the lamb shoulder into 3-4 cm cubes and set aside.

2. 2

   Peel and slice the onions, carrots, and potatoes into bite-sized pieces.

3. 3

   Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat.

4. 4

   Add the lamb cubes and brown them on all sides for about 5 minutes.

5. 5

   Add the sliced onions and cook for another 3 minutes until softened.

6. 6

   Stir in the minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Cook for 1 minute until fragrant.

7. 7

   Add the carrots and potatoes to the pot, stirring to coat them with the spices.

8. 8

   Pour in enough water to just cover the ingredients (about 400 ml), bring to a simmer, then reduce the heat to low.

9. 9

   Cover and cook gently for

10. 10

    5 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.

11. 11

    Taste and adjust seasoning if needed. Serve hot with couscous or crusty bread.