Lamb Tagine with German Spices
A unique twist on traditional tagine, this recipe combines the bold flavors of moroccan spices with the heartiness of german cuisine.
Ingredients
- ●1.5 pounds Lamb ShoulderBone-in for maximum flavor
- ●2 tablespoons Olive Oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1 tablespoon Ginger
- ●1 teaspoon Cumin
- ●1 teaspoon Paprika
- ●1 tablespoon Moroccan Spices (Ras el hanout)
- ●2 cups Chicken Broth
- ● Chopped Fresh ParsleyGarnish
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with cumin, paprika, and moroccan spices.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set it aside.
- 6
Add the onion and garlic to the pot and cook until the onion is softened, about 5 minutes.
- 7
Add the ginger and cook for an additional 1-2 minutes.
- 8
Add the chicken broth to the pot and bring to a boil.
- 9
Return the lamb to the pot and cover with a lid.
- 10
Transfer the pot to the preheated oven and cook for 2-3 hours, or until the lamb is tender.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Shred the lamb with two forks and serve garnished with chopped parsley.