Smoked Lamb Tagine
A traditional French-inspired dish with a spicy kick, featuring lamb cooked in a rich smoky tagine sauce.
Ingredients
- ●1 1/2 pounds lamb shoulder
- ●2 tablespoons tunisian tagine spice blend
- ●2 tablespoons zesty lemon juice
- ●1 teaspoon smoky paprika
- ●1 sprig herb bouquet (thyme, rosemary, parsley)
- ●1 jalapeno peppers
- ●2 tablespoons olive oil
- ●1 medium onion
- ●2 cloves garlic
- ●1 cup chicken broth
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large Dutch oven, heat the olive oil over medium-high heat.
- 3
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 4
Remove the lamb and set aside.
- 5
Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- 6
Add the tunisian tagine spice blend, smoky paprika, and herb bouquet.
- 7
Cook for 1 minute, stirring constantly.
- 8
Add the chicken broth and bring to a boil.
- 9
Return the lamb to the pot and cover with a lid.
- 10
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the lamb is tender.
- 11
Add the jalapeno peppers to the pot during the last 30 minutes of cooking.
- 12
Remove the pot from the oven and let rest for 10 minutes.
- 13
Slice the lamb and serve with the tagine sauce spooned over the top.