Spiced Lamb Tagine with Moroccan Flair
A unique fusion of Thai and Moroccan flavors in a hearty lamb tagine. Richly spiced and aromatic, this dish is perfect for adventurous foodies.
Ingredients
- ●1.5 lbs Lamb shoulderBone-in or boneless, your preference
- ●2 medium OnionChopped
- ●2 inches GingerSliced
- ●4 cloves GarlicMinced
- ●2 tbsp Spiced Moroccan rubHomemade or store-bought
- ●2 tbsp Coconut oilFor cooking
- ●2 tbsp Thai red curry pasteFor added flavor
- ●1 cup Chicken brothLow-sodium
- ●1 can Diced tomatoes14.5 oz
Instructions
- 1
Heat oil in a large Dutch oven or clay pot over medium heat.
- 2
Brown the lamb shoulder on all sides, about 5 minutes per side.
- 3
Remove lamb and set aside.
- 4
Add onion, ginger, and garlic to the pot, cooking until softened, about 5 minutes.
- 5
Add Moroccan rub and curry paste, cooking for 1 minute.
- 6
Add chicken broth and diced tomatoes, scraping up any browned bits.
- 7
Return lamb to the pot, cover, and bring to a simmer.
- 8
Transfer pot to the oven and cook at 300°F (150°C) for 2.5 hours, or until lamb is tender.
- 9
Skim excess fat from the surface and season with salt and pepper to taste.
- 10
Serve hot, garnished with fresh herbs if desired.