Dehya’s Goldflame Lamb Tagine

Yield 1-2

Author CHEFPK

Prep time

1 Hour

Cook time

30 Min

Inactive time

3 Hour

Total time

4 H & 30 M

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Dehya's Goldflame Pot

This Lamb Tagine is absolutely delicious. It has that pop of lemon, the tender lamb and the amazing spices. You have to make this.

Ingredients

Lamb Tagine

• 5oz Large Diced or Cubed lamb shoulder (Chicken Thigh works here too!)
• 1/2 Dice white onion
• 1ea Diced carrot
• 10oz Beef Stock
• 2ea Lemons, Zested and Juiced.
• 3T olive oil
• Spice Blend
• Steamed Rice, Pita Bread or Naan

Spice Blend

• 2t Cinnamon
• 1t Ground Ginger
• 1t Ground Clove
• 1/2t Ground Nutmeg
• 1/2t Ground Cayenne
• 1t Ground Black Pepper
• 1/2t Ground Coriander
• 2t Salt

Instructions

Lamb Tagine

1. Combine the lamb and spices in a bowl and mix by hand to fully coat the lamb.
2. Add 3 tablespoons of olive oil into a medium sized sauce pot and heat to a medium high heat. Once the oil moves freely, add the lamb and sear for 3-4 minutes. Constantly scrape the bottom of the pan so the spices do not burn.
3. Next, add the onions and carrots and continue to mix. Cook for another minute then add the lemon juice and scrape the bottom of the pan to deglaze the pan. After deglazing the pan, add the beef stock, place a lid on the pot and simmer on a low heat for 2-3 hours or until the lamb is tender.
4. When the lamb falls about very easily by pressing a fork into it you can serve it with a side of pita bread, naan or rice.