Lamb Tagine with Irish Flair
A hearty and flavorful stew originating from North Africa, infused with the lively spirit of Irish cuisine.
Ingredients
- ●1.5 pounds Lamb shouldercut into 2-inch pieces
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●2 inches Gingersliced
- ●2 teaspoons Cuminground
- ●1 teaspoon Corianderground
- ●1/2 teaspoon Cayenne pepperoptional
- ●1/4 cup Chopped fresh parsleyoptional
- ●1 cup Lively Irish stoutused as marinade and deglazing liquid
- ●2 tablespoons Irish butterused for browning and finishing
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with cumin, coriander, and cayenne pepper (if using).
- 3
Heat 1 tablespoon of Irish butter in a large Dutch oven over medium-high. Brown the lamb on all sides, then set aside.
- 4
Add the remaining 1 tablespoon of Irish butter to the pot, then sauté the chopped onion until softened.
- 5
Add the minced garlic and sliced ginger; cook for an additional 1-2 minutes.
- 6
Add the chopped lamb back to the pot, along with the lively Irish stout. Bring to a simmer.
- 7
Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 hours, or until the lamb is tender.
- 8
Remove the pot from the oven and sprinkle with chopped fresh parsley (if using).
- 9
Serve the lamb tagine hot, garnished with additional parsley if desired.