Mexican Lamb Tagine
A twist on traditional Moroccan tagine, this Mexican lamb tagine combines the bold flavors of lamb with the spices and heat of Mexican cuisine.
Ingredients
- ●1 pound Lamb shoulder
- ●2 teaspoons Xenial spice blend
- ●1 teaspoon Syrian allspice
- ●1 teaspoon Cumin
- ●1 teaspoon Chili powder
- ●1/2 teaspoon Coriander
- ●1/4 teaspoon Cayenne pepperoptional
- ●2 tablespoons Olive oil
- ●1 medium Oniondiced
- ●3 cloves Garlicminced
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the lamb until browned on all sides, about 5 minutes.
- 3
Remove the lamb and set aside.
- 4
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 5
Add the cumin, chili powder, coriander, and cayenne pepper (if using) to the pot and cook for 1 minute.
- 6
Add the lamb back to the pot, along with the xenial spice blend and Syrian allspice.
- 7
Add 1 cup of water to the pot and bring to a boil.
- 8
Cover the pot and transfer to the oven.
- 9
Braise the lamb for 2-3 hours, or until tender.
- 10
Serve the lamb hot, garnished with fresh cilantro (if desired).
- 11
Serve with warm flour tortillas and your favorite toppings.
- 12
Note: You can also make this recipe in a slow cooker. Brown the lamb and cook the onion and garlic in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.