Lamb Tagine with Australian Tan
A flavorful and aromatic lamb tagine dish made with Australian lamb and a hint of tan.
Ingredients
- ●1 pound Australian lambBoneless leg of lamb
- ●1 teaspoon TanMiddle Eastern spice blend
- ●1/2 teaspoon Tastic saltFlaky sea salt
- ●2 tablespoons Olive oilFor browning the lamb
- ●1 medium OnionDiced
- ●3 cloves GarlicMinced
- ●1 teaspoon CuminGround
- ●1 teaspoon CorianderGround
- ●1/2 teaspoon PaprikaSmoked
- ●1/4 teaspoon Chili flakeOptional
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb on all sides, about 5 minutes. Remove from heat and set aside.
- 3
Reduce heat to medium and add the diced onion. Cook until softened, about 5 minutes.
- 4
Add the minced garlic, ground cumin, ground coriander, smoked paprika, and chili flake (if using). Cook for 1 minute.
- 5
Add the browned lamb back to the pot, along with the tan, tastic salt, and enough water to cover the lamb.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
Braise the lamb for 2 1/2 hours, or until it's tender and easily shreds with a fork.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Shred the lamb with two forks and return it to the pot.
- 10
Simmer the tagine over low heat for 10-15 minutes to allow the flavors to meld.
- 11
Serve the lamb hot, garnished with fresh herbs (such as parsley or cilantro) if desired.