Skip to main content
Epicurious
Bon Appétit

Lamb Tagine with Tomatoes and Caramelized Sweet Onions

By Bahija

4.4

(18)

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

9 cups chopped sweet onions (such as Vidalia or Maui; about 3 pounds), divided
3 pounds boneless lamb stew meat, cut into 3/4- to 1-inch pieces
2 cups water
2 cinnamon sticks
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon ground ginger
1/8 teaspoon crumbled saffron threads
4 cups chopped plum tomatoes (about 1 1/2 pounds)
4 tablespoons chopped fresh Italian parsley, divided
1/4 cup olive oil

Preparation

  1. Step 1

    Combine 3 cups chopped onions, lamb, and 2 cups water in heavy large pot. Add cinnamon sticks, ground cinnamon, salt, pepper, ginger, and saffron; bring to boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer gently 1 1/2 hours. Add tomatoes and 2 tablespoons parsley. Continue to simmer, partially covered, until lamb is tender and juices thicken, about 30 minutes. Season to taste with salt and pepper. Remove cinnamon sticks.

    Step 2

    Meanwhile, heat oil in heavy large skillet over high heat. Add remaining 6 cups chopped onions. Sauté until beginning to brown, about 10 minutes. Reduce heat to medium; sauté until onions are deep brown, stirring often, about 45 minutes. DO AHEAD: Stew and onions can be made 1 day ahead. Cool, cover, and chill separately. Rewarm each over low heat before continuing.

    Step 3

    Transfer lamb stew to large shallow bowl. Scatter caramelized onions and remaining 2 tablespoons parsley over.

TagsStewSoup/StewMoroccanNorth AfricanAfricanLambMeatOnionRoot VegetableVegetablePlum TomatoTomatoMainDinnerDairy FreeGluten FreeNut FreeMake AheadSimmerBon Appétit