Braised Lamb Tagine
A classic North African dish, this braised lamb tagine is slow-cooked in a flavorful stew with aromatic spices and sweet golden carrots.
Ingredients
- ●1 1/2 pounds Lamb shoulderBone-in
- ●4 medium Golden carrotsPeeled and chopped
- ●2 tablespoons Algerian spicesDried and ground
- ●2 tablespoons Olive oil
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set it aside.
- 6
Add the Algerian spices to the pot and cook for 1 minute, stirring constantly.
- 7
Add the chopped carrots to the pot and cook for 5 minutes, stirring occasionally.
- 8
Return the lamb shoulder to the pot and add enough water to cover the meat.
- 9
Cover the pot with a lid and transfer it to the preheated oven.
- 10
Braise the lamb for 2 1/2 hours, or until it is tender and falls apart easily.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Shred the lamb with two forks and serve it with the braised carrots and juices.