Mexican Lamb Tagine
A flavorful and aromatic twist on the traditional Moroccan tagine, made with tender lamb and inspired by the bold flavors of Mexico.
Ingredients
- ●1 1/2 pounds Lamb shoulder
- ●1/4 cup Tender olives
- ●2 tablespoons Algerian preserved lemon
- ●1 teaspoon Mexican oregano
- ●1 tablespoon Ginger
- ●3 cloves Garlic
- ●1 teaspoon Cumin
- ●1/4 teaspoon Cayenne pepper
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large Dutch oven, heat 2 tablespoons of oil over medium heat.
- 3
Add the onions and cook until softened, about 5 minutes.
- 4
Add the ginger and garlic and cook for 1 minute.
- 5
Add the lamb and cook until browned on all sides, about 5 minutes.
- 6
Add the cumin, coriander, cayenne pepper, salt, and black pepper. Stir to combine.
- 7
Add the preserved lemon and olives. Stir to combine.
- 8
Cover the pot and transfer to the preheated oven.
- 9
Braise the lamb for 2 1/2 to 3 hours, or until tender and falling apart.
- 10
Serve hot, garnished with fresh cilantro and crusty bread.
- 11
Optional: Serve with a side of Mexican rice or roasted vegetables.