Lamb and Potato Tagine with Spiced Onions and Garlic

1.Heat the olive oil in a large heavy-bottomed pot or tagine over medium heat.

2.Add the sliced onions and a pinch of salt, cooking gently for about 10 minutes until soft and translucent, stirring occasionally to prevent burning.

3.Add the minced garlic and cook for another 2 minutes until fragrant.

4.Stir in the ground cumin, coriander, cinnamon, turmeric, smoked paprika, cayenne pepper (if using), and ground ginger. Cook the spices with the onions and garlic for 2 minutes to release their aromas.

5.Add the lamb cubes to the pot and brown them on all sides, about 5-7 minutes, stirring occasionally to coat them evenly with the spiced onion mixture.

6.Add the cinnamon stick and pour in the water or lamb stock, scraping the bottom of the pot to lift any browned bits.

7.Bring to a gentle simmer, cover the pot, and cook for 1 hour, stirring occasionally to prevent sticking.

8.After 1 hour, add the potato chunks to the tagine, stirring gently to combine.

9.Cover and continue to simmer for another 30-40 minutes, or until the lamb is tender and the potatoes are cooked through.

10.Season the stew with salt, freshly ground black pepper, and lemon juice to brighten the flavors.

11.Remove the cinnamon stick before serving.

12.Garnish with chopped fresh coriander leaves and serve hot, ideally with warm crusty bread or fluffy couscous.