Smoked Lamb Tagine
A slow-cooked, richly flavored lamb tagine with a deep, smoky taste from the Australian native bush tomato, a staple in Australian and North African cuisine.
Ingredients
- ●2 tablespoons Australian Native Bush Tomato Paste
- ●1.5 kg Lamb Shoulder
- ●2 tablespoons Olive Oil
- ●2 medium, chopped Onion
- ●3 cloves, minced Garlic
- ●1 teaspoon, ground Cumin
- ●1 teaspoon, ground Coriander
- ●1/2 teaspoon, ground Cinnamon
- ●1/4 teaspoon, ground Cayenne Pepper
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb shoulder on all sides, then set aside.
- 3
Add onion and garlic to the pot and cook until softened.
- 4
Add cumin, coriander, cinnamon, and cayenne pepper; cook for 1 minute.
- 5
Stir in bush tomato paste and cook for 1 minute.
- 6
Return the lamb to the pot and add salt and pepper to taste.
- 7
Bring the mixture to a boil, then cover and transfer to the oven.
- 8
Braise the lamb for 2 1/2 hours, or until tender and falling apart.
- 9
Shred the lamb with two forks and stir to coat with the sauce.
- 10
Serve hot, garnished with fresh herbs, if desired.
- 11
Serve over couscous or rice, if desired.