Llangadog Lamb Tagine
Llangadog Lamb Tagine is a traditional dish from the beautiful region of Carmarthenshire, known for its rich culinary heritage and stunning landscapes. This aromatic and flavorful tagine is a perfect representation of the delicious and hearty cuisine of Carmarthenshire.
Ingredients
- 2 lbs lamb, cut into chunks
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/2 cup dried apricots
- 1/4 cup sliced almonds
- 2 cups chicken broth
- 2 tbsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large tagine or Dutch oven, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the tagine and set aside.
- In the same tagine, sauté the onions and garlic until softened. Add the ground ginger, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Return the lamb to the tagine. Add the dried apricots, sliced almonds, chicken broth, and honey. Season with salt and pepper.
- Cover the tagine and simmer for 1 hour, or until the lamb is tender.
- Serve the Llangadog Lamb Tagine hot, accompanied by couscous or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Tagine or Dutch oven Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Llangadog Lamb Tagine with a side of couscous and a fresh green salad.
Tips & tricks
Tips: For an extra burst of flavor, garnish the tagine with fresh cilantro before serving.
Cost
$25