Lamb Tagine with Italian Twist
A fusion of Italian flavors and Middle Eastern spices in a hearty lamb tagine. This dish combines tender lamb with a rich and creamy sauce.
Ingredients
- ●1.5 kg lamb shoulderbone-in
- ●2 tbsp olive oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●400g canned tomatoescrushed
- ●2 tbsp honey
- ●1 cup white winedry
- ●1 tsp cuminground
- ●1 tsp corianderground
- ●1 tsp salt
- ●1 tsp black pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the lamb shoulder and cook until browned on all sides, about 5-7 minutes.
- 5
Add the crushed tomatoes, honey, white wine, cumin, coriander, salt, and black pepper.
- 6
Stir well to combine and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 2 hours, or until the lamb is tender.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with fresh parsley, if desired.
- 10
Traditionally, lamb tagine is cooked in a clay pot with a conical lid, but a Dutch oven works well too.
- 11
If using a clay pot, cook over low heat, covered, for 2-3 hours.
- 12
Check the lamb for tenderness and adjust the seasoning as needed.