Eastern-Style Braised Lamb
A twist on traditional Chinese braising, this Eastern-inspired lamb tagine is a flavorful and comforting meal. The lamb is slow-cooked in a rich and aromatic sauce.
Ingredients
- ●1.5 kg Lamb shoulderCut into 2-inch pieces
- ●2 inches GingerSliced
- ●4 cloves GarlicMinced
- ●2 tbsp Sesame oil
- ●2 tbsp Soy sauce
- ●1 tbsp Brown sugar
- ●1 tsp Cumin
- ●1 tsp Coriander
- ●1 tsp Turmeric
Instructions
- 1
Heat the sesame oil in a large Dutch oven over medium-high heat. Brown the lamb pieces in batches until they are nicely browned, about 5 minutes per batch. Set the browned lamb aside.
- 2
Reduce the heat to medium and add the sliced ginger and minced garlic to the pot. Cook, stirring occasionally, until the ginger and garlic are softened and fragrant, about 5 minutes.
- 3
Add the soy sauce, brown sugar, cumin, coriander, and turmeric to the pot. Cook, stirring constantly, for 1 minute.
- 4
Add the browned lamb back to the pot, along with any accumulated juices. Bring the sauce to a simmer and cook, covered, until the lamb is tender and the sauce is rich and thickened, about 2 1/2 hours.
- 5
Remove the pot from the heat and let it cool slightly. Serve the lamb and sauce hot, garnished with fresh herbs if desired.