Thai-Style Braised Lamb Tagine
A fragrant and flavorful Thai-inspired stew made with lamb shoulder, perfect for a cold evening. The use of wine and crisp spices gives it a unique twist.
Ingredients
- ●1.5 kg lamb shoulderbone-in
- ●2 tbsp winey vinegaror substitute with apple cider vinegar
- ●1 tsp crisp cuminwhole seeds
- ●1 tsp dutch corianderground
- ●1 tsp tagine spice blendor substitute with a mix of cinnamon, cardamom, and ginger
Instructions
- 1
Heat oil in a large Dutch oven over medium heat.
- 2
Add cumin seeds and cook, stirring constantly, until fragrant, about 1 minute.
- 3
Add lamb shoulder and cook until browned on all sides, about 5 minutes.
- 4
Add vinegar, coriander, and tagine spice blend. Stir to combine.
- 5
Add enough water to cover the lamb, then bring to a boil.
- 6
Cover the pot and transfer to the oven.
- 7
Braise the lamb for 2.5 hours, or until tender.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Shred the lamb with two forks and return it to the pot.
- 10
Simmer the stew over low heat for 10 minutes to allow the flavors to meld.
- 11
Season with salt to taste.
- 12
Serve hot, garnished with fresh herbs, if desired.