Lamb Tagine with a Cheesy Crust
A flavorful and aromatic Moroccan dish with a gooey cheesy crust. The combination of lamb and eastern spices will transport your taste buds to the bustling markets of Marrakech.
Ingredients
- ●1.5 pounds Lamb Shoulder
- ●2 tablespoons Middle Eastern Spices
- ●2 tablespoons Eastern Olive Oil
- ●1 cup, crumbled Goat Cheese
- ●1 package Middle Eastern Flatbread
- ●1/4 cup, chopped Fresh Parsley
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
- ●1/4 teaspoon Eastern Paprika
- ●1/4 teaspoon Eastern Cumin
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Season the lamb shoulder with salt, black pepper, eastern paprika, and eastern cumin.
- 3
Heat the eastern olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 4
Add the middle eastern spices to the pot and stir to combine. Add 1 cup of water and bring to a boil.
- 5
Transfer the pot to the preheated oven and cook for 2 hours, or until the lamb is tender and falls apart easily.
- 6
While the lamb is cooking, prepare the cheesy crust. Mix the crumbled goat cheese with 1 tablespoon of eastern olive oil and 1 tablespoon of chopped fresh parsley.
- 7
When the lamb is done, remove it from the pot and let it rest for 10 minutes.
- 8
Transfer the lamb to a serving platter and top with the cheesy crust.
- 9
Serve with middle eastern flatbread on the side and garnish with additional parsley if desired.
- 10
To make the flatbread, simply warm it in the oven for a few minutes or grill it until crispy.