Lamb Tagine with Ethiopian Spices
A hearty and aromatic lamb tagine dish inspired by Ethiopian cuisine, made with a blend of spices and served over a bed of fir needles.
Ingredients
- ●1.5 kg Lamb ShoulderCut into 2-inch pieces
- ●2 Yellow OnionsChopped
- ●2 Charred Red Bell PeppersDiced
- ●2 tbsp Ethiopian Berbere Spice BlendStore-bought or homemade
- ●1 cup Fir NeedlesFresh or dried
- ●2 tbsp Olive OilFor cooking
- ●to taste SaltFor seasoning
- ●to taste Black PepperFor seasoning
- ●2 cups WaterFor cooking the lamb
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onions and cook until they start to brown, about 5 minutes.
- 3
Add the diced red bell peppers and cook for another 5 minutes.
- 4
Add the lamb pieces and cook until browned on all sides, about 5-7 minutes.
- 5
Add the Ethiopian Berbere Spice Blend and stir to coat the lamb.
- 6
Add the water and bring the mixture to a boil.
- 7
Reduce the heat to low and simmer, covered, for 1.5 hours or until the lamb is tender.
- 8
Add the fir needles to the pot and simmer for another 10-15 minutes.
- 9
Season with salt and black pepper to taste.
- 10
Serve the lamb and sauce over a bed of fir needles.