Cinnamon-Spiced Lamb Stew (Ragoût d'Agneau à la Cannelle)

Ragoût d'Agneau à la Cannelle, or Cinnamon-Spiced Lamb Stew, is a traditional dish from Comorian Cuisine that is rich in flavor and perfect for a comforting meal.

Gluten Free Dairy Free Main Course Comorian Lamb Stew Cinnamon
Cinnamon-Spiced Lamb Stew (Ragoût d'Agneau à la Cannelle)

Ingredients

  • 1 kg lamb, cut into cubes
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, diced
  • 1 cinnamon stick
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 cups beef or vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and cook until softened.
  2. Add the lamb cubes to the pot and brown on all sides.
  3. Stir in the diced tomatoes, ground cinnamon, ground cumin, and ground coriander. Add the cinnamon stick.
  4. Pour in the broth and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the lamb is tender.
  5. Remove the cinnamon stick before serving. Serve the Ragoût d'Agneau à la Cannelle hot with rice or crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Large pot Knife Cutting board Measuring spoons Stirring spoon

Tools

Stovetop

Serving suggestions

Ragoût d'Agneau à la Cannelle pairs well with a side of couscous and a fresh green salad.

Tips & tricks

For a richer flavor, marinate the lamb cubes in the ground spices for at least 1 hour before cooking.

Cost

$20