Syrian Lamb Tagine
A rich and aromatic tagine originating from Syrian cuisine, made with tender lamb and a blend of spices.
Ingredients
- ●1.5 kg Lamb shoulder
- ●2 medium OnionChopped
- ●4 medium CarrotPeeled and chopped
- ●2 tsp Cumin
- ●1 tsp Cinnamon
- ●1 tsp Turmeric
- ●1 tsp Ginger
- ●1 tsp Paprika
- ●1 tsp Salt
- ●1/2 tsp Black pepper
- ●2 tbsp Olive oil
- ●2 cups Chicken broth
Instructions
- 1
Heat oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the chopped carrot and cook for another 5 minutes.
- 4
Add the cumin, cinnamon, turmeric, ginger, paprika, salt, and black pepper. Cook for 1 minute.
- 5
Add the lamb shoulder and cook until browned on all sides, about 5 minutes.
- 6
Add the chicken broth and bring to a boil.
- 7
Cover the pot and transfer it to the oven. Braise the lamb for 2 1/2 hours, or until tender.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Shred the lamb with two forks and return it to the pot.
- 10
Simmer the tagine over low heat for 10-15 minutes, allowing the flavors to meld.
- 11
Taste and adjust the seasoning as needed.
- 12
Serve hot, garnished with fresh parsley or cilantro.