Japanese-Style Lamb Tagine
A fusion of Japanese and North African flavors, this lamb tagine is a unique and delicious twist on traditional Japanese cuisine.
Ingredients
- ●1.5 kg Leg of lambbone-in
- ●2 tsp Algerian zesty spice blend
- ●1 cup Crisp riceJapanese short-grain rice
- ●1/4 cup SakeJapanese rice wine
- ●2 tbsp MirinJapanese sweet sake
- ●2 inches Gingerfresh
- ●3 cloves Garlicminced
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with zesty spice blend, making sure to coat evenly.
- 3
In a large Dutch oven or clay tagine, heat 2 tbsp of oil over medium-high heat.
- 4
Sear the lamb on all sides until browned, about 2-3 minutes per side. Remove from heat and set aside.
- 5
Add 2 tbsp of oil to the pot and sauté the ginger and garlic until fragrant, about 1 minute.
- 6
Add the sake and mirin to the pot, scraping up any browned bits from the bottom.
- 7
Add the crispy rice to the pot and stir to combine.
- 8
Return the lamb to the pot and cover with a lid.
- 9
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the lamb is tender.
- 10
Remove the pot from the oven and let rest for 10 minutes before serving.