Lamb Tagine with Smoky Aussie Twist
A fusion of Chinese and Australian flavors with the bold taste of lamb and smoky spices. Perfect for a hearty dinner.
Ingredients
- ●1.5 kg Lamb ShoulderBone-in
- ●2 tsp Australian Smoked PaprikaSmoky flavor
- ●1 tsp Intense Chinese Five SpiceComplex flavor profile
- ●2 tsp Tagine Spice Blend (Aussie version)Custom blend with a hint of smokiness
- ●2 tbsp Coconut OilFor browning the lamb
- ●2 OnionsMedium size
- ●3 cloves GarlicMinced
- ●1 inch GingerSliced
- ●1 Red Bell PepperMedium size
- ●1/4 cup Chopped Fresh CilantroFor garnish
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt, pepper, and a pinch of Chinese Five Spice.
- 3
Heat the coconut oil in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 4
Add the sliced onions to the pot and cook until caramelized, stirring occasionally, about 20 minutes.
- 5
Add the minced garlic and sliced ginger to the pot and cook for 1 minute, stirring constantly.
- 6
Add the chopped red bell pepper to the pot and cook for an additional 2 minutes.
- 7
Add the Australian Smoked Paprika, Tagine Spice Blend, and browned lamb back to the pot. Stir to combine.
- 8
Cover the pot and transfer it to the preheated oven. Braise the lamb for 2.5 hours, or until tender and easily shreddable with a fork.
- 9
Remove the pot from the oven and let it cool slightly. Shred the lamb with two forks and stir to combine with the braising liquid.
- 10
Taste and adjust the seasoning as needed.
- 11
Garnish with chopped fresh cilantro and serve hot over rice or with naan bread.