North Africanmeatpork-freevia groq
Smoked Lamb Tagine
A traditional North African dish from Saudi Arabia, made with tender lamb and aromatic spices, slow-cooked in a clay pot.
⏱140 min🍽4 servings📊medium
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Ingredients
- ●1 piece, 1.5 kg Lamb shoulder, bone-in
- ●1/2 tsp Gently smoked saffronsoaked in 1 tbsp hot water
- ●2 tsp Saudi Arabian ground cumin
- ●1 tsp Arabian paprika
- ●1 tsp Coriander
- ●1 tsp Cinnamon
- ●1/2 tsp Turmeric
- ●1 tsp Salt
- ●1/2 tsp Black pepper
- ●2 tbsp Olive oil
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Instructions
- 1
Season the lamb with salt and black pepper.
- 2
Heat oil in a large clay pot over medium heat.
- 3
Sear the lamb on all sides until browned, about 5 minutes.
- 4
Remove the lamb from the pot and set aside.
- 5
Add the cumin, paprika, coriander, cinnamon, and turmeric to the pot.
- 6
Cook for 1 minute, stirring constantly.
- 7
Add the smoked saffron and its soaking liquid to the pot.
- 8
Return the lamb to the pot and bring to a simmer.
- 9
Cover the pot and transfer to the oven.
- 10
Bake at 300°F (150°C) for 2 hours, or until the lamb is tender.
- 11
Remove the lamb from the pot and let rest for 10 minutes.
- 12
Serve the lamb with the sauce spooned over the top.