Lamb Tagine with Crispy Crust
A traditional North African dish with a crispy crust and a flavorful lamb filling.
Ingredients
- ●1 (1.5 kg) Lamb ShoulderBone-in
- ●2 tbsp Lamb Fat or OilFor browning
- ●2 tsp Tagine Spice MixHomemade or store-bought
- ●1 tsp Floral HoneyFor sweetness
- ●1 cup Lebanese CouscousFor serving
- ●1/4 cup Fresh ParsleyChopped (for garnish)
- ●1 sheet (thawed) Crispy Pastry CrustFor topping
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
Heat the lamb fat or oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 5
Transfer the lamb to a plate and set aside.
- 6
Add the tagine spice mix to the pot and cook for 1 minute, stirring constantly.
- 7
Add the floral honey and 1 cup of water to the pot, stirring to combine.
- 8
Return the lamb to the pot and transfer to the preheated oven.
- 9
Bake for 2 1/2 hours, or until the lamb is tender and falls apart easily.
- 10
Meanwhile, prepare the crispy pastry crust by cutting it into small pieces.
- 11
Top the lamb with the pastry crust and return to the oven for an additional 15-20 minutes, or until golden brown.
- 12
Serve the lamb over Lebanese couscous, garnished with chopped fresh parsley.