Forktionary

Mohamed's Mean Lamb Cutlets Recipe

Experience the warmth of Morocco with this delicious Lamb Cutlet Tagine! Traditionally cooked in a tagine pot, this recipe adapts perfectly to modern kitchens using a pressure cooker for faster results. Tender lamb cutlets simmer in a rich sauce of onions, garlic, warming spices, and fresh herbs, creating a comforting and flavorful dish perfect for chilly evenings. Served communally with crusty bread, fresh salad, olives, and a side of Hajar's Wicked Tomatish Sauce (recipe not included), this is a family favorite that's sure to become yours too! #MoroccanFood #LambTagine #PressureCookerRecipes #WinterWarmer #FamilyDinner

Prep Time 20 mins
Cook Time 70 mins
Calories 124.2 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Mohamed's Mean Lamb Cutlets

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mohamed's Mean Lamb Cutlets

  • 4 shoulder lamb cutlets
  • 1 medium sweet white onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh coriander
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground black pepper, or to taste
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 cup water or lamb broth

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How to Make Mohamed's Mean Lamb Cutlets

  1. Season lamb cutlets generously with salt and pepper. Brown the cutlets in 1 tablespoon of olive oil in a large skillet over medium-high heat. Set aside.
  2. In the same pot or a large Dutch oven, sauté 1 medium chopped onion and 2 cloves minced garlic in 1 tablespoon of olive oil until softened and translucent (about 5 minutes).
  3. Add 1 teaspoon ground ginger, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Sauté for 1 minute, stirring constantly.
  4. Add the browned lamb cutlets to the pot. Pour in 1 cup of water or lamb broth.
  5. Add 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh coriander, tied together in small cheesecloth bundles (or use 1 tablespoon of dried each).
  6. Stir in 1 (14.5 ounce) can of diced tomatoes, undrained. Bring to a boil.
  7. Reduce heat to low, cover, and simmer for 30 minutes.
  8. Uncover, increase heat to medium-low, and simmer for another 15 minutes, or until the lamb is tender.
  9. Remove the herb bundles before serving.
  10. Arrange the lamb cutlets on a large platter, spooning the flavorful sauce generously over the top.
  11. Serve immediately with crusty bread, a fresh salad, olives, and a refreshing cold drink. Follow with a pot of mint tea for a truly authentic Moroccan experience!
  12. Serve with Hajar's Wicked Tomatish Sauce (recipe not included).

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

21g

Fat

5g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Mediterranean African Moroccan Gluten Free Fall Recipes Instant Pot

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Main Dish Lamb Sheep Vegetables African Dinner Party Fall Winter Moroccan Dietary Seasonal Meat Onions Tomatoes Brunch 4 Hours Or Less