Argentinian Spring Lamb Tagine
A flavorful and aromatic lamb tagine that combines the best of Argentinian and North African cuisine. This hearty dish is perfect for a special occasion.
Ingredients
- ●1 1/2 pounds lamb shoulderbone-in
- ●2 spring onionschopped
- ●1 medium applediced
- ●2 tablespoons olive oil
- ●3 cloves garlicminced
- ●2 teaspoons cumin
- ● coriander1 teaspoon
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 tablespoon tagine spice blend
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the lamb shoulder and sear until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the chopped spring onions to the pot and cook until softened, about 3 minutes.
- 5
Add the diced apple to the pot and cook for an additional 2 minutes.
- 6
Add the minced garlic to the pot and cook for 1 minute.
- 7
Stir in the cumin, coriander, salt, and black pepper.
- 8
Return the lamb shoulder to the pot and add the tagine spice blend.
- 9
Pour in 1 cup of water and bring the mixture to a simmer.
- 10
Cover the pot and transfer it to the oven.
- 11
Braise the lamb for 2 1/2 hours, or until tender and falling apart.
- 12
Serve the lamb hot, garnished with chopped spring onions and a dollop of yogurt (optional).
- 13
Let the lamb rest for 10 minutes before serving.