Australian Lamb Tagine
A hearty and flavorful tagine dish featuring tender lamb, rich spices, and a medley of vegetables, inspired by Australian cuisine.
Ingredients
- ●1.5 kg Lamb shoulderBone-in for better flavor
- ●2 tbsp Olive oilFor browning the lamb
- ●2 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1-inch piece GingerGrated
- ●1 tsp CuminGround
- ●1 tsp CorianderGround
- ●1/2 tsp CinnamonGround
- ●1/2 tsp TurmericGround
- ●1/4 tsp Red pepper flakesFor some heat
- ●1 can (14 oz) ChickpeasDrained and rinsed
- ●1 cup Dried apricotsChopped
- ●2 cups Chicken brothLow-sodium
- ●to taste SaltFor seasoning
- ●chopped Fresh parsleyFor garnish
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb on all sides, then set aside.
- 3
Add more oil if necessary, then sauté the onion and garlic until softened.
- 4
Add the ginger, cumin, coriander, cinnamon, turmeric, and red pepper flakes. Cook for 1 minute, stirring constantly.
- 5
Add the chickpeas, apricots, and chicken broth. Stir to combine.
- 6
Return the lamb to the pot, cover, and transfer to the oven.
- 7
Bake at 300°F (150°C) for 2-1/2 hours, or until the lamb is tender and falls apart easily.
- 8
Season with salt to taste.
- 9
Garnish with parsley and serve hot over couscous or rice.
- 10
Let the dish rest for 10-15 minutes before serving to allow the flavors to meld.