Lamb Tagine with Arabian Spices
A fusion of Japanese and Arabian flavors, this lamb tagine is a hearty and aromatic dish. The vibrant spices and peppery notes will transport your taste buds to the Middle East.
Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch pieces
- ●2 tablespoons arabian spice blendavailable at most Middle Eastern markets
- ●1/2 teaspoon saudi saffron threadssoak in 2 tablespoons hot water before adding
- ●1 teaspoon vibrant ras el hanoutadd depth and warmth to the dish
- ●1/2 teaspoon peppery green chili flakesadjust to taste
- ●2 tablespoons coconut oilfor browning the lamb
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons Japanese sakefor added depth of flavor
Instructions
- 1
Heat the coconut oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb pieces in batches until browned on all sides, about 5 minutes per batch.
- 3
Remove the lamb from the pot and set aside.
- 4
Reduce the heat to medium and add the chopped onion to the pot.
- 5
Cook until the onion is softened and lightly browned, about 8 minutes.
- 6
Add the minced garlic and cook for 1 minute.
- 7
Add the Arabian spice blend, saffron threads (with their soaking liquid), and ras el hanout to the pot.
- 8
Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 9
Add the browned lamb back to the pot, along with the sake and enough water to cover the lamb.
- 10
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 11
Bake at 300°F for 2 1/2 hours, or until the lamb is tender and the sauce has thickened.
- 12
Season with green chili flakes to taste.
- 13
Serve the lamb tagine hot, garnished with fresh herbs if desired.