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Lamb and Anchovy Tagine with Yogurt Sauce
A flavorful and savory North African-inspired dish combining tender lamb, umami-packed anchovies, and a refreshing yogurt dressing.
Ingredients
500g lamb shoulder, cut into chunks→4 anchovy fillets, chopped→1 cup dry red wine→1 cup plain yogurt→1 large onion, diced→3 garlic cloves, minced→1 teaspoon ground cumin→1 teaspoon smoked paprika→Salt and pepper to taste→2 tablespoons olive oil→Fresh cilantro or parsley for garnish→Tap an ingredient to explore it
Method
1
Heat olive oil in a large pot over medium heat.
2
Add diced onion and minced garlic; sauté until translucent.
3
Stir in ground cumin and smoked paprika, cook for 1 minute.
4
Add lamb chunks, season with salt and pepper, and brown on all sides.
5
Pour in red wine, scraping up any brown bits from the bottom of the pot.
6
Add chopped anchovy fillets and stir to combine.
7
Lower the heat, cover, and simmer for about 1.5 hours, or until lamb is tender.
8
In a small bowl, whisk together yogurt with a pinch of salt.
9
Serve the lamb stew garnished with fresh herbs, accompanied by a dollop of yogurt on the side.
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