Search Posts
Recent Posts
- Outdoors in RI: Help keep recreation areas clean. Invasive Milfoil, trash. 2A update – Jeff Gross July 26, 2024
- Real Estate in RI: Highest-ever sale in Queen’s Grant, EG $1.25M, by Residential Properties July 26, 2024
- Homeless in RI: Gov. Newsom issues Executive Order. Remove California’s encampments. July 26, 2024
- Let the games begin. XXXIII Summer Olympics – John Cardullo July 26, 2024
- GriefSPEAK: What would you do? – Mari Dias Nardolillo July 26, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
![tagine A clay pot with meat, vegetables, and peas.](https://rinewstoday.com/wp-content/uploads/2022/05/tagine-1-scaled.jpeg)
Lamb Tagine – Anthony Salemme
By Chef Anthony Salemme
Serves 6
Slow cooked boneless lamb combined with creamy potato wedges, tomatoes and peas with the Turkish spices and lemon zest.
1 ½ pounds boneless leg of lamb, cut into 1 inch cubes
4 tablespoons olive oil
1 lemon, peel off outer skin
2 Tablespoons chili powder
1 Tablespoon coriander
1 Tablespoon smoked paprika
1 Tablespoon garlic powder
1 Tablespoon dried parsley
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons dried mint
1 teaspoon cinnamon
4 garlic cloves, minced
4 red potatoes, peeled, cut into wedges
1 large red onion, cut into slices
4 plum tomatoes, cut in wedges
¾ cup white wine
1 cup frozen peas
Combine the lemon peel, spices, and olive oil with the lamb, let marinate for 1 hour at room temperature.
In a shallow braising pan or traditional Tagine pan, slowly brown the lamb cubes on one side.
Flip over and add potatoes, garlic, onions, tomatoes, and wine.
Cover with lid and bake at 300F for 1 ½ hour.
Then, remove lid and toss the lamb and vegetables to evenly coat with sauce that was created during braising.
Sprinkle peas on top and cook uncovered for 30 minutes more. Let rest 15 minutes before serving.
_____
![](https://rinewstoday.com/wp-content/uploads/2021/10/image0-768x1024.jpeg)
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com
___