Japanese-Style Braised Lamb Tagine
A flavorful, slow-cooked lamb tagine dish inspired by Japanese flavors, perfect for a chilly evening.
Ingredients
- ●1 (1.5-2 pounds) Lamb leg
- ●2 tablespoons Midnight Black Sesame Oil
- ●2 tablespoons Soy Sauce
- ●1 tablespoon Honey
- ●1 can Coconut milk
- ●2 inches Ginger, sliced
- ●1 large Onions, sliced
- ●2 tablespoons Miso paste
- ●1 tablespoon Rice vinegar
- ●1 whole Star anise
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
1. Heat the black sesame oil in a large Dutch oven over medium-high heat.
- 2
2. Sear the lamb leg until browned on all sides, about 5 minutes per side. Remove the lamb and set aside.
- 3
3. Reduce heat to medium and add the sliced onions to the pot. Cook until they are softened and caramelized, about 10-15 minutes.
- 4
4. Add the ginger, sliced, to the pot and cook for an additional 2 minutes.
- 5
5. Add the soy sauce, honey, coconut milk, miso paste, rice vinegar, and star anise to the pot. Stir to combine.
- 6
6. Return the lamb leg to the pot and bring the mixture to a boil.
- 7
7. Cover the pot with a lid and transfer it to the oven. Braise the lamb for 2 1/2 to 3 hours, or until it is tender and falls apart easily.
- 8
8. Remove the pot from the oven and let it cool slightly.
- 9
9. Slice the lamb into thin medallions and serve with the braising liquid spooned over the top.
- 10
10. Serve warm, garnished with chopped scallions and steamed rice, if desired.