Australian Spring Lamb Tagine
A tender lamb tagine infused with the fresh flavors of spring and a hint of Australian spices.
Ingredients
- ●1.5 kg Lamb shoulder
- ●4 stalks Lemongrasschopped
- ●2 Spring onionschopped
- ●4 cloves Garlicminced
- ●60ml Australian olive oil
- ●to taste Salt
- ●to taste Black pepper
- ●for garnish Chopped fresh parsley
- ●to taste Warm spices (cumin, coriander, cinnamon)
Instructions
- 1
Preheat oven to 150°C (300°F).
- 2
Season the lamb shoulder with salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes. Remove from heat and set aside.
- 5
Add the chopped lemongrass, spring onions, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- 6
Add the warm spices to the pot and cook, stirring constantly, for 1 minute.
- 7
Return the lamb shoulder to the pot and cover with a lid.
- 8
Transfer the pot to the preheated oven and braise the lamb for 2.5 hours, or until tender and falling apart.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Shred the lamb with two forks and season with salt and black pepper to taste.
- 11
Serve the lamb tagine garnished with chopped fresh parsley.