Smoky Lamb Tagine Tacos
A fusion twist on traditional lamb tagine, served in a crispy taco shell with fresh cilantro and onion.
Ingredients
- ●1 1/2 pounds smoky lamb shoulderbone-in, cut into 2-inch pieces
- ●1/4 cup persian olivespitted
- ●2 teaspoons tagine spice blendmixture of cumin, coriander, cinnamon, and ginger
- ●1 large oniondiced
- ●1/4 cup cilantrochopped
- ●2 tablespoons lime juicefreshly squeezed
- ●6-8 crushed tortillasfor taco shells
- ●1 cup sour creamoptional
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb with salt and pepper. In a large Dutch oven, heat 2 tablespoons of oil over medium-high.
- 3
Sear the lamb until browned on all sides, about 5 minutes. Remove from pot and set aside.
- 4
Reduce heat to medium. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- 5
Add the tagine spice blend and cook for 1 minute, stirring constantly.
- 6
Add the olives, lamb, and 2 cups of water to the pot. Cover and transfer to the preheated oven.
- 7
Braise the lamb for 2 1/2 to 3 hours, or until tender and easily shredded with a fork.
- 8
Warm taco shells according to package instructions. Shred the lamb with two forks and season with lime juice and salt.
- 9
Assemble the tacos by spooning the lamb mixture into the warmed shells, topping with chopped cilantro and a dollop of sour cream if desired.
- 10
Serve immediately and enjoy!