Braised Lamb Shoulder Tagine
A traditional North African dish, this slow-cooked lamb shoulder tagine is rich and flavorful, with a perfect balance of spices and tender meat.
Ingredients
- ●1 (1 1/2 to 2 pound) Lamb shoulder
- ●1 medium Dutch yellow onion
- ●1/2 cup pitted Winey olives
- ●2 Crisp celery stalks
- ●1 Cinnamon stick
- ●1 teaspoon Ground ginger
- ●1 teaspoon Ground cumin
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1
1. Heat oil in the bottom of a Dutch oven over medium-high heat.
- 2
2. Sear the lamb shoulder until browned on all sides, about 2-3 minutes per side.
- 3
3. Remove the lamb from the pot and set aside.
- 4
4. Add the diced onion to the pot and cook until softened, about 5 minutes.
- 5
5. Add the chopped celery to the pot and cook for an additional 2 minutes.
- 6
6. Stir in the cumin, ginger, cinnamon, salt, and pepper.
- 7
7. Add the seared lamb back to the pot, along with the olives and enough water to cover the meat.
- 8
8. Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 9
9. Braise the lamb for 2 1/2 to 3 hours, or until tender and falling apart.
- 10
10. Remove the pot from the oven and let it cool slightly.
- 11
11. Serve the lamb shoulder with the juices spooned over the top.