Lamb Curry with Onions, Mint and Cilantro

4 Servings
Lamb
Moroccon
Main Dish Soup Winter Lamb Moroccon

2 pounds Boneless lamb shoulder cut into 1" es
ve oil (optional) for browning
2 large Yellow ons diced (2-3)
1 tablespoon lic minced
1 tablespoon ger grated (or more to taste)
1 teaspoon meric
1/2 teaspoon enne pepper or more to taste
1 cup Water or th or as needed
1/2 cup Fresh t coarsely chopped
1/2 cup Fresh antro coarsely chopped
1 apeno minced
2 tablespoons on juice (2-3 Tbsp)
Salt and per

You can brown the lamb, if you like, in a heavy skillet or saute pan in a little olive oil over high heat. Set aside. Melt the butter in the bottom of a tagine. Add the onions and cook for 10 - 15 minutes, until tender and sweet. Add the garlic, ginger, turmeric, and cayenne pepper and cook for a few minutes. Add the lamb and just enough water to barely cover the meat. Cover and simmer gently for about 1 1/2 hours, until the meat is tender. Pack the mint, cilantro and jalapeno into a blender. Add 2 Tbsp of the lemon juice and 1/2 cup of the stew juices and puree. Add the mixture to the lamb stew and simmer for a few minutes. Adjust the ginger, cayenne, lemon juice, salt and black pepper to taste. Serve with saffron rice.


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