Egyptian Lamb Tagine
A Chinese-inspired twist on the traditional North African lamb tagine, with a focus on roasted flavors. This dish is perfect for a hearty dinner.
Ingredients
- ●1.5 pounds lamb shoulderbone-in
- ●2 medium onionchopped
- ●4 cloves garlicminced
- ●2 inches gingergrated
- ●1 large eggplantsliced
- ●2 medium red bell peppersliced
- ●2 tablespoons cuminground
- ●1 tablespoon corianderground
- ●1 teaspoon cinnamonground
- ●1/2 teaspoon cayenne pepperoptional
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt, black pepper, and cumin.
- 3
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set it aside.
- 6
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 7
Add the minced garlic and grated ginger to the pot and cook for 1 minute.
- 8
Add the sliced eggplant and red bell pepper to the pot and cook for 5 minutes.
- 9
Add the cumin, coriander, cinnamon, and cayenne pepper (if using) to the pot and cook for 1 minute.
- 10
Return the lamb shoulder to the pot and add enough stock to cover the meat.
- 11
Cover the pot with a lid and transfer it to the preheated oven.
- 12
Braise the lamb for 2 1/2 hours, or until tender and falling apart.
- 13
Remove the pot from the oven and let it cool slightly.
- 14
Shred the lamb with two forks and serve it over the braised vegetables.