Spicy Meat Tagine
A flavorful North African-inspired tagine made with spicy doubanjiang, tender meat, and aromatic spices.
Ingredients
- ● 1 lb lamb shoulder or beefCut into 2-inch pieces
- ● 2 tbsp doubanjiangChinese chili paste
- ● 2 tbsp olive oilFor browning
- ●chopped 1 large onion
- ●minced 2 cloves garlic
- ● 1 tsp ground cumin
- ● 1 tsp ground coriander
- ● 1 tsp ground cinnamon
- ● 1/2 tsp ground cayenne
- ● 1/4 cup chicken brothLow-sodium
Instructions
- 1
1. Heat the oil in the bottom of a 5-quart clay or ceramic tagine or Dutch oven over medium-high heat.
- 2
2. Brown the lamb or beef in batches until browned on all sides, about 5 minutes per batch.
- 3
3. Add the onion and cook until softened, about 8 minutes.
- 4
4. Add the garlic and cook for 1 minute.
- 5
5. Stir in the cumin, coriander, cinnamon, and cayenne. Cook for 1 minute.
- 6
6. Add the doubanjiang and cook, stirring constantly, for 1-2 minutes.
- 7
7. Add the browned meat, broth, and any accumulated juices to the tagine.
- 8
8. Bring the mixture to a simmer.
- 9
9. Cover the tagine and transfer it to the preheated oven.
- 10
10. Braise the tagine for 2 1/2 to 3 hours, or until the meat is tender and falls apart easily.
- 11
11. Season the tagine with salt and pepper to taste.
- 12
12. Serve the tagine hot, garnished with fresh herbs, if desired.