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Lamb Tagine is a traditional Moroccan dish that is typically made with lamb, vegetables, and spices. The dish is often slow-cooked in a Tagine, which is a type of earthenware pot.
Lamb Tagine recipes have been around for centuries and are believed to have originated in the Moroccan city of Fez. The dish was likely created as a way to make use of the less expensive cuts of lamb, as well as to stretching out the meat to feed more people.
Over the years, the dish has evolved and today, there are many different versions of Lamb Tagine. Some recipes call for the addition of fruit, such as apricots or prunes, while others include nuts, such as almonds or pistachios.
When making lamb tagine, it is important to get the basics right. Start with good quality lamb that has been trimmed and cut into cubes, and make sure to season it well with a combination of spices such as cumin, coriander, cinnamon and turmeric. To ensure a flavorful and aromatic tagine, make sure to use fresh ingredients and plenty of herbs such as parsley, cilantro and mint. Finally, it is important to cook the tagine over low heat for a long period of time in order to ensure that the flavors of the spices and herbs have time to fully develop and the lamb is cooked through.
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