Lamb Tagine with Vegetables

Ingredients

• 1.5 lb lamb stew meat
• 1 large onion
• 3 garlic cloves
• 2 bell peppers
• 14.5 oz canned diced tomatoes
• ½ cup green olives
• 1 tsp ground cumin
• 2 tbsp olive oil

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium-high. Add 1.5 lb lamb chunks and brown on all sides, about 5 minutes. Remove lamb and set aside.

2. 2

   Reduce heat to medium. Add 1 sliced onion and 3 minced garlic cloves; cook until soft, about 4 minutes.

3. 3

   Stir in 2 sliced bell peppers and 1 tsp ground cumin; cook for 2 minutes until fragrant.

4. 4

   Return lamb to pot. Add 14.5 oz diced tomatoes with their juices and 1 cup water. Bring to a simmer.

5. 5

   Cover and cook on low heat until lamb is tender, about 1.5 hours. Check occasionally, adding water if needed.

6. 6

   Stir in 0.5 cup green olives and simmer uncovered for 10 minutes until slightly thickened. Season with salt and pepper to taste.

Tools you’ll need

• large pot or Dutch oven
• wooden spoon
• knife
• cutting board

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