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Chinese Lamb Tagine with Roasted Vegetables
A fusion twist on the traditional Moroccan tagine, this Chinese-inspired dish features tender lamb and roasted vegetables in a rich and savory sauce.
⏱170 min🍽4 servings📊hard
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Ingredients
- ●1.5 pounds lamb shouldercut into 2-inch pieces
- ●2 roasted red pepperssliced
- ●4 carrotspeeled and sliced
- ●2 onionspeeled and sliced
- ●3 cloves garlicminced
- ●2 tablespoons algerian spice blendsee note
- ●2 tablespoons soy sauceor to taste
- ●1 tablespoon brown sugaror to taste
- ●1 cup wateror broth
- ●1/4 cup fresh cilantrochopped, for garnish
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Instructions
- 1
Heat oil in a large Dutch oven or clay tagine over medium-high heat.
- 2
Add lamb and cook until browned on all sides, about 5 minutes.
- 3
Add roasted red peppers, carrots, onions, and garlic. Cook, stirring occasionally, for 5 minutes.
- 4
Add Algerian spice blend, soy sauce, and brown sugar. Stir to combine.
- 5
Add water or broth, and bring to a boil.
- 6
Transfer the pot to the oven and braise the lamb and vegetables for 2 1/2 to 3 hours, or until the lamb is tender.
- 7
Season with salt and pepper to taste.
- 8
Garnish with chopped cilantro and serve hot.