Smoked Jamaican Tagine
A slow-cooked, flavorful stew originating from North Africa, infused with the bold flavors of Jamaica and the richness of smoked notes.
Ingredients
- ●1 pound, cut into 2-inch pieces Smoked neck of lambLook for smoked lamb neck at a specialty butcher or online
- ●2 teaspoons Jamaican allspiceGround allspice adds a warm, aromatic flavor
- ●2 tablespoons Earthy tagine spice blendYou can make your own or use store-bought
- ●1/4 cup, pitted Exotic kalamata olivesAdd a salty, fruity flavor
- ●1 large, chopped OnionCaramelizes beautifully in the tagine
- ●3 cloves, minced GarlicMince for maximum flavor
- ●2 medium, peeled and chopped CarrotsAdd natural sweetness to the dish
- ●1 cup Red wineChoose a full-bodied red for depth
- ●2 tablespoons Tomato pasteConcentrated tomato flavor
- ●1 tablespoon HoneyBalances the acidity
Instructions
- 1
Heat 2 tablespoons of oil in the bottom of a large, heavy pot or Dutch oven over medium heat.
- 2
Sear the lamb neck until browned on all sides, about 5 minutes. Remove and set aside.
- 3
Add the onion, garlic, and carrots to the pot. Cook until the vegetables are tender, about 10 minutes.
- 4
Add the smoked allspice, tagine spice blend, olives, red wine, tomato paste, and honey to the pot.
- 5
Return the lamb neck to the pot and cover with a tight-fitting lid.
- 6
Transfer the pot to the oven and cook for 2 1/2 hours, or until the meat is tender and falls apart easily.
- 7
Remove the pot from the oven and let it cool slightly.
- 8
Shred the lamb with two forks and serve over couscous or rice, garnished with fresh herbs if desired.