Japanese Lamb Tagine
A unique Japanese twist on traditional Moroccan tagine, using lamb kefta and warm spices.
Ingredients
- ●500g Lamb KeftaGround lamb mixed with warm spices
- ●2 tbsp Moroccan SpicesCinnamon, cumin, coriander, and turmeric
- ●2 OnionsChopped
- ●3 cloves GarlicMinced
- ●1 cup Crushed TomatoesCanned or fresh
- ●2 cups Dashi BrothJapanese cooking stock
- ●1 tbsp Sesame OilFor cooking
- ●1 tbsp Sesame SeedsFor garnish
- ●1 tbsp Soy SauceFor flavor
- ●1 cup Sushi RiceCooked
Instructions
- 1
Heat sesame oil in a large Dutch oven over medium-high heat.
- 2
Add lamb kefta and cook until browned, breaking into small pieces as it cooks.
- 3
Add onions and garlic and cook until softened.
- 4
Add Moroccan spices and cook for 1 minute.
- 5
Add crushed tomatoes and dashi broth. Stir to combine.
- 6
Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- 7
Stir in soy sauce and season with salt and pepper to taste.
- 8
Serve over sushi rice, garnished with sesame seeds.
- 9
Cook Japanese pickles or gari on the side, if desired.
- 10
Serve with steamed vegetables, such as bok choy or shiitake mushrooms.
- 11
Garnish with fresh cilantro or scallions, if desired.
- 12
Serve immediately and enjoy!