Smoky Lamb Tagine
A traditional North African-inspired tagine, infused with smoky flavors and Italian flair.
Ingredients
- ●1 1/2 pounds lamb shoulderboneless
- ●2 tablespoons algerian spice blendor substitute with a combination of cumin, coriander, and cinnamon
- ●1 teaspoon smoky paprikasmoked over oak wood
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons tomato pastecanned
- ●1 cup chicken brothhomemade or store-bought
- ●2 tablespoons olive oilextra virgin
- ●1 tablespoon honeyoptional
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb with salt, pepper, and Algerian spice blend.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set aside.
- 6
Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
- 7
Stir in the smoked paprika and cook for 1 minute.
- 8
Add the tomato paste and cook for 1 minute, stirring constantly.
- 9
Add the chicken broth and bring the mixture to a simmer.
- 10
Return the lamb to the pot and cover with a lid.
- 11
Transfer the pot to the preheated oven and braise the lamb for 2 1/2 hours, or until tender.
- 12
Remove the pot from the oven and stir in the honey, if using.
- 13
Serve the lamb with the braising liquid spooned over the top.