Kenyan Lamb Tagine with Italian Twist
A fusion of Kenyan and Italian flavors, this hearty lamb tagine is made with aromatic spices and rich flavors.
Ingredients
- ●1 1/2 pounds Lamb shoulder
- ●1 large Onion
- ●3 cloves Garlic
- ●2 inches Ginger
- ●1 teaspoon ground cumin Aromatic
- ●1 teaspoon ground coriander Aromatic
- ●1/2 teaspoon turmeric Aromatic
- ●1/2 teaspoon cinnamon Aromatic
- ●1 cup lamb broth Rich
- ●2 tablespoons Kenyan coconut oil Kenyan
Instructions
- 1
1. Heat the Kenyan coconut oil in a large Dutch oven or clay pot over medium-high heat.
- 2
2. Sear the lamb shoulder until browned on all sides, about 5 minutes. Remove from pot and set aside.
- 3
3. Reduce heat to medium and add the onion, garlic, and ginger. Cook until the onion is softened, about 5 minutes.
- 4
4. Stir in the cumin, coriander, turmeric, and cinnamon. Cook for 1 minute.
- 5
5. Add the lamb broth and bring to a boil.
- 6
6. Return the lamb to the pot, cover, and transfer to the oven. Braise for 2 1/2 hours, or until the lamb is tender.
- 7
7. Remove the pot from the oven and let rest for 10 minutes.
- 8
8. Serve the lamb with the sauce spooned over the top.
- 9
9. Garnish with fresh herbs, if desired.
- 10
10. Serve with crusty bread or over rice.