Saudi Arabian Lamb Tagine
A traditional Saudi dish made with tender lamb and aromatic spices, served with a side of Jerusalem artichoke salad.
Ingredients
- ●1 kg Lamb shoulderBone-in
- ●3 Jerusalem artichokeFor salad
- ●2 tsp Tagine spice mixAvailable in most Middle Eastern stores
- ●1/4 cup Zesty fresh parsleyChopped, for garnish
- ●2 tbsp Arabian pomegranate molassesOptional
- ●2 tbsp Olive oilFor cooking
- ●1 OnionChopped
- ●3 cloves GarlicMinced
- ●1 tsp SaltTo taste
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb shoulder on all sides, then set aside.
- 3
Add the chopped onion and cook until translucent, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the tagine spice mix and cook for 1 minute.
- 6
Add the browned lamb shoulder, salt, and 1 cup of water to the pot.
- 7
Bring to a boil, then cover and transfer to the oven.
- 8
Bake at 300°F (150°C) for 2 hours, or until the lamb is tender.
- 9
Meanwhile, prepare the Jerusalem artichoke salad by boiling the artichokes until tender, then chopping them into small pieces.
- 10
Mix in chopped parsley and a squeeze of lemon juice.
- 11
To serve, slice the lamb into thick slices and serve with the artichoke salad and a drizzle of pomegranate molasses (if using).