mexicanvegetariangluten-freevia groq
Lamb and Kenyan Tagine
A unique blend of Mexican and African flavors in this hearty lamb tagine recipe. The piquant spice mix adds a tangy twist to this traditional dish.
⏱150 min🍽4 servings📊medium
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Ingredients
- ●1.5 kg Lamb Shoulderbone-in
- ●2 tbsp Kenyan Piquant Spice Mixhomemade or store-bought
- ●1 tsp Tagine Spice Blendor Moroccan spice mix
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●2 medium Tomatodiced
- ●1/2 tsp Chili Flakesoptional
- ●1/4 cup Cilantrochopped, for garnish
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb shoulder on all sides, about 5 minutes.
- 3
Remove the lamb and set aside.
- 4
Add more oil if needed, then sauté the onion and garlic until softened.
- 5
Add the tomato, chili flakes, and tagine spice blend. Cook for 2 minutes.
- 6
Return the lamb to the pot and add the piquant spice mix.
- 7
Pour in enough water to cover the lamb and bring to a boil.
- 8
Reduce heat to low and simmer, covered, for 2-3 hours or until lamb is tender.
- 9
Season with salt and pepper to taste.
- 10
Garnish with cilantro before serving.