Lamb Tagine Recipe

Prepare the Marinade

In a large bowl, combine olive oil, minced garlic, espresso, cumin, coriander, salt, and pepper. Add the lamb chunks, coat well, and let marinate for at least 1 hour, preferably overnight.

Sauté Vegetables

In a large tagine or heavy pot, heat a bit of olive oil over medium heat. Add the chopped onion and sliced carrot, sauté until softened.

Brown the Lamb

Add the marinated lamb to the pot and brown on all sides.

Add Remaining Ingredients

Stir in the chopped figs, chickpeas, vegetable broth, honey, and the cinnamon stick. Bring to a simmer.

Slow Cook

Cover and reduce the heat to low. Let it cook for about 2 hours, stirring occasionally, until the lamb is tender.

Plate the Dish

Spoon the tagine into bowls, add a dollop of crème fraîche on top, and garnish with fresh cilantro.