German Lamb Tagine
A hearty and flavorful twist on traditional German cuisine, this lamb tagine is a perfect blend of rich spices and tender meat.
Ingredients
- ●1.5 lbs lambboneless lamb shoulder or neck, cut into 2-inch pieces
- ●2 tbsp richolive oil
- ●1 tsp xtraground cumin
- ●1 tsp moroccanground coriander
- ●1 tsp salt
- ●1 tsp black pepper
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 cups chicken broth
- ●1 can (14.5 oz) crushed tomatoes
Instructions
- 1
Heat the rich in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 3
Add the xtra, moroccan, salt, and black pepper to the pot and cook for 1 minute.
- 4
Add the onion and cook until softened, about 5 minutes.
- 5
Add the garlic and cook for 1 minute.
- 6
Add the chicken broth and crushed tomatoes to the pot, scraping up any browned bits from the bottom.
- 7
Return the lamb to the pot and bring to a boil.
- 8
Cover the pot and transfer to the oven. Braise the lamb for 2 1/2 hours, or until tender.
- 9
Remove the pot from the oven and let cool slightly.
- 10
Serve the lamb hot, garnished with fresh herbs if desired.