Mexican Lamb Tagine
A fusion of Middle Eastern and Mexican flavors, this lamb tagine is a hearty and aromatic stew.
Ingredients
- ●1.5 lbs Lamb shoulderCut into 2-inch cubes
- ●1 cup Umami-rich mushroomsSliced
- ●2 cups Rich chicken brothLow sodium
- ●2 tbsp Saudi Arabian spicesRas el hanout blend
- ●1/4 cup Arabian preserved lemonChopped
- ●1/4 cup Fresh cilantroChopped
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add more oil if necessary, then sauté the mushrooms until they release their liquid and start browning, about 5 minutes.
- 5
Add the chicken broth, Saudi Arabian spices, and browned lamb to the pot, stirring to combine.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
Braise the lamb mixture at 300°F for 2 1/2 hours, or until the lamb is tender.
- 8
Stir in the chopped preserved lemon and cook for an additional 10 minutes.
- 9
Season the tagine with salt and pepper to taste.
- 10
Garnish with chopped cilantro and serve over rice or with warm pita bread.