Charred Irish Lamb Tagine
A traditional German-inspired dish with a twist of Middle Eastern flavors, featuring tender lamb and charred vegetables.
Ingredients
- ●1.5 pounds irish lamb shoulderbone-in
- ●2 tablespoons olive oil
- ●1 large onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 large potatopeeled and chopped
- ●3 cloves garlicminced
- ●2 tablespoons tomato paste
- ●1 cup chicken broth
- ●2 tablespoons apple cider vinegar
- ●2 sprigs rosemaryfresh
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes. Remove the lamb from the pot and set it aside.
- 4
Add the chopped onion to the pot and cook until it's softened and lightly browned, about 5 minutes.
- 5
Add the chopped carrot and potato to the pot and cook for another 5 minutes.
- 6
Add the minced garlic, tomato paste, chicken broth, apple cider vinegar, and rosemary to the pot. Stir to combine.
- 7
Return the lamb to the pot and cover it with a lid.
- 8
Transfer the pot to the preheated oven and braise the lamb for 2 1/2 hours, or until it's tender and falls apart easily.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Shred the lamb with two forks and return it to the pot. Simmer the stew over low heat for another 10-15 minutes to allow the flavors to meld.
- 11
Serve the charred Irish lamb tagine hot, garnished with fresh rosemary if desired.