Lamb Tagine with Xenial Flair
A traditional Moroccan-inspired tagine made with tender lamb, exotic spices, and a hint of xenial sweetness.
Ingredients
- ●1.5 pounds Lamb shoulderBone-in for added flavor
- ●2 tablespoons Xenial spice blendA mix of cumin, coriander, and cinnamon
- ●1 teaspoon Syrian sumacAdds a tangy, slightly sour flavor
- ●2 tablespoons Olive oilFor browning the lamb
- ●1 large OnionChopped for added flavor
- ●3 cloves GarlicMinced for depth of flavor
- ●1 cup Dried apricotsServes as a sweet contrast to the savory lamb
- ●1 cup Chicken brothFor cooking the lamb and creating a rich sauce
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb shoulder on all sides, about 5 minutes per side.
- 3
Add the chopped onion and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for an additional minute.
- 5
Add the xenial spice blend, Syrian sumac, and dried apricots.
- 6
Stir to combine, then add the chicken broth.
- 7
Bring the mixture to a boil, then cover the pot and transfer to the oven.
- 8
Bake at 300°F (150°C) for 2 1/2 hours, or until the lamb is 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 serve with the rich sauce spooned over the top.