Charred Lamb Tagine
A flavorful Thai-inspired lamb tagine dish with a charred twist. The charred spices add a deep smoky flavor to the tender lamb.
Ingredients
- ●1.5 pounds lamb shouldercut into 2-inch pieces
- ●2 teaspoons charred cumin seedssee notes
- ●1 teaspoon lovely coriander powdersee notes
- ●1/2 teaspoon spanish smoked paprikasee notes
- ●1 tablespoon tagine spice blendsee notes
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons coconut oilfor cooking
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a small pan, toast the charred cumin seeds over medium heat until fragrant.
- 3
Grind the toasted cumin seeds into a fine powder using a spice grinder.
- 4
In a large Dutch oven or oven-safe pot, heat the coconut oil over medium heat.
- 5
Add the onion and cook until browned, about 8 minutes.
- 6
Add the garlic and cook for 1 minute.
- 7
Add the lamb and cook until browned on all sides, about 5 minutes.
- 8
Add the coriander powder, smoked paprika, and tagine spice blend. Cook for 1 minute.
- 9
Add 1 cup of water to the pot and bring to a simmer.
- 10
Transfer the pot to the preheated oven and cook, covered, for 2 hours, or until the lamb is tender.
- 11
Season with salt and pepper to taste.
- 12
Serve hot, garnished with chopped fresh cilantro if desired.