australianmeatvia groq
Australian Lamb Tagine with Lemongrass
A twist on traditional Australian cuisine, this lamb tagine is infused with the bright, citrusy flavors of lemongrass.
⏱150 min🍽4 servings📊medium
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Ingredients
- ●1 pound Australian lamb shoulderBoneless, cut into 2-inch pieces
- ●2 medium Dense, sweet potatoesDiced
- ●4 stalks LemongrassBruised
- ●2 teaspoons Tagine spice mixHomemade or store-bought
- ●2 tablespoons Olive oilFor cooking
- ●1 teaspoon SaltFor seasoning
- ●1/2 teaspoon Black pepperFor seasoning
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Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
- 3
Add the lamb pieces and cook until browned on all sides, about 5 minutes.
- 4
Add the lemongrass, sweet potatoes, tagine spice mix, salt, and black pepper.
- 5
Stir to combine, then add enough water to cover the lamb and vegetables.
- 6
Cover the pot with a lid and transfer to the preheated oven.
- 7
Braise the lamb and vegetables for 2 hours, or until the lamb is tender and the sweet potatoes are cooked through.
- 8
Serve hot, garnished with fresh lemongrass if desired.