- Medium tagine
- 2 tbsp avocado or olive oil 30 mL
- 2 onions, quartered 175 mL
- 1 tbsp Berbere or store-bought garam masala 15 mL
- 2 lbs boneless lamb (shoulder or leg), trimmed and cut into cubes 1 kg
- ¾ cup beef or chicken broth 175 mL
- 3 tbsp freshly squeezed lemon juice 45 mL
- 2 carrots, coarsely chopped
- 2 cups shredded green cabbage 500 mL
- 1 cup pitted medjool dates 250 mL
- 2 oranges, sectioned
- Preheat oven to 350°F (180°C)
- In the bottom of a flameproof tagine, heat oil over medium heat. Add onions and Berbere and cook, stirring, for 5 minutes. Add lamb, tossing to coat with onions and spices. Cook, stirring constantly, for 6 to 7 minutes or until lamb is browned on all sides.
- Add beef broth and lemon juice and bring to a boil. Stir in carrots, cabbage and dates. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour. Stir in orange sections. Replace lid and simmer for 10 minutes or until heated through. Lamb should cut easily with a fork and if not quite tender, replace cover and simmer until tender.