Syrian Lamb Tagine
A flavorful and aromatic stew originating from Syria, made with lamb, spring onions, and a blend of spices.
Ingredients
- ●1.5 kg Lamb shoulderCut into 2-inch pieces
- ●4 Spring onionsChopped
- ●1/4 cup Garlicky sauce
- ●2 tsp Syrian spice blend
- ●1 tsp Salt
- ●1 tsp Black pepper
- ●2 tbsp Olive oil
- ●1 cup Water
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb pieces and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Reduce the heat to medium and add the chopped spring onions to the pot.
- 5
Cook until the onions are softened, about 5 minutes.
- 6
Add the garlicky sauce, Syrian spice blend, salt, and black pepper to the pot.
- 7
Stir to combine and cook for 1 minute.
- 8
Add the browned lamb back to the pot, along with the water.
- 9
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 10
Braise the lamb in the preheated oven for 2 1/2 hours, or until it is tender and falls apart easily.
- 11
Serve the lamb hot, garnished with chopped fresh parsley if desired.