Spiced Lamb Tagine German-Style
A twist on the traditional Moroccan tagine, this German-inspired version features richly spiced lamb and a hearty, comforting flavor profile.
Ingredients
- ●1.5 pounds lamb shouldercut into 2-inch pieces
- ●1 large onionchopped
- ●2 medium carrotpeeled and chopped
- ●1 large red bell pepperseeded and chopped
- ●2 tablespoons richly spiced egyptian lamb seasoningsee notes for spice blend recipe
- ●1 cup german beeruse a dark lager or bock beer
- ●2 tablespoons honeyoptional
- ●to taste saltuse kosher or sea salt
- ●to taste black pepperuse freshly ground
- ●1/4 cup fresh parsleychopped, for garnish
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb pieces with salt, black pepper, and the richly spiced Egyptian lamb seasoning.
- 3
Heat a large Dutch oven or heavy pot over medium-high heat.
- 4
Add the lamb to the pot and sear until browned on all sides, about 5 minutes.
- 5
Add the onion, carrot, and red bell pepper to the pot and cook until the vegetables are tender, about 10 minutes.
- 6
Add the German beer to the pot and bring to a simmer.
- 7
Cover the pot and transfer it to the preheated oven.
- 8
Braise the lamb and vegetables for 2-1/2 hours, or until the meat is tender and falling apart.
- 9
Stir in the honey, if using.
- 10
Serve the lamb and vegetables hot, garnished with chopped fresh parsley.