Saudi Arabian Lamb Tagine with Creamy Sauce
A rich and flavorful recipe from Saudi Arabia, this tagine features slow-cooked lamb in a creamy confit sauce.
Ingredients
- ●1.5 pounds lamb shouldercut into 1-inch pieces
- ●2 cups concentrated lamb brothhomemade or store-bought
- ●1 tablespoon saudi arabian spice blendor substitute with a combination of cumin, coriander, and cinnamon
- ●2 tablespoons olive oilfor browning the lamb
- ●1 cup creamy confit saucesee note for homemade recipe
- ●1/4 cup chopped fresh parsleyfor garnish
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Brown the lamb pieces on all sides, in batches if necessary.
- 2
Remove the browned lamb from the pot and set it aside.
- 3
Reduce heat to medium and add the saudi arabian spice blend. Cook for 1-2 minutes, until fragrant.
- 4
Add the lamb broth and bring to a boil.
- 5
Return the lamb to the pot, cover, and transfer it to the oven.
- 6
Braise the lamb for 2 1/2 to 3 hours, or until tender.
- 7
While the lamb is cooking, prepare the creamy confit sauce. See note for homemade recipe.
- 8
Once the lamb is done, stir in the creamy confit sauce and cook for an additional 10-15 minutes.
- 9
Season with salt and pepper to taste.
- 10
Serve the lamb and sauce over couscous or rice, garnished with parsley.