Thai Lamb Tagine
A rich and flavorful Thai-inspired lamb dish cooked in a tagine with aromatic spices.
Ingredients
- ●500g lambcut into 2-inch pieces
- ●1 taginelarge, traditional clay pot with a conical lid
- ●1 tsp ground cumin spicesand 1 tsp ground coriander
- ●1 tsp ground cinnamon egyptianand 1 tsp ground ginger
- ●1 onion withchopped
- ●2 cloves garlic kissedminced
- ●2 tbsp olive oilfor cooking
- ●250ml chicken brothfor braising
- ●2 tbsp honeyfor sweetness
- ●handful fresh cilantrofor garnish
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb pieces with salt, black pepper, cumin, and coriander.
- 3
Heat 1 tablespoon of olive oil in the tagine over medium-high heat.
- 4
Sear the lamb pieces until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the tagine and set aside.
- 6
Reduce heat to medium and add the remaining 1 tablespoon of olive oil.
- 7
Add the chopped onion and cook until softened, about 5 minutes.
- 8
Add the minced garlic and cook for 1 minute.
- 9
Add the chicken broth, honey, cinnamon, and ginger to the tagine.
- 10
Return the lamb to the tagine and bring to a simmer.
- 11
Cover the tagine with its conical lid and transfer to the preheated oven.
- 12
Braise the lamb for 2 1/2 hours, or until tender and falling apart.
- 13
Garnish with fresh cilantro and serve hot.