Garlicky Sunday Lamb Tagine
A flavorful Chinese-inspired lamb tagine with a garlicky twist. This hearty dish is perfect for a lazy Sunday afternoon.
Ingredients
- ●1.5 kg Lamb Shouldercut into 2-inch cubes
- ●6 cloves Garlicminced
- ●2 inches Gingergrated
- ●2 tbsp Olive Oilfor browning
- ●2 tsp Middle Eastern Spicese.g. cumin, coriander, cinnamon
- ●1 tsp Rest of the World Spicese.g. Sichuan pepper, star anise
- ●1 tsp Saltto taste
- ●1/2 tsp Black Pepperto taste
- ●1/4 cup Eastern Fresh Herbse.g. cilantro, parsley
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes in batches until browned on all sides, about 5 minutes per batch. Set aside.
- 3
Reduce heat to medium and add the minced garlic. Cook until fragrant, about 1 minute.
- 4
Add the grated ginger and cook for another minute, stirring constantly.
- 5
Add the Middle Eastern and Eastern spices and cook for 1 minute, stirring constantly.
- 6
Add the browned lamb back into the pot, along with the salt and black pepper. Stir to combine.
- 7
Cover the pot and transfer to the oven. Braise the lamb for 2.5 hours, or until tender and falling apart.
- 8
Stir in the fresh herbs and serve hot over rice or noodles.