Shredded Lamb Tagine
Lamb, coriander and carrots come together in this Moroccan tagine, fragrant with cumin and roasted in the oven.
5 hr 15 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 300 min · 315 min total
- medium
- 1
Have your butcher cut the lamb for you leaving the shoulder bone in, but removing the rib bones and extra fat.
- 2
Preheat oven to 350. Trim fat off the roast. Brown in a frying pan on all sides, remove. Score the meat on all sides and rub with mixed cumin, coriander, salt, pepper.
- 3
Put into a tagine or a roasting pan, roast uncovered for 30 minutes. Remove and lower heat to 250.
- 4
Add onions, carrots and scallions to lamb, to cover pour chicken stock in to fill half way cover and cook aprox 4 hours.
- 5
Remove from oven. The lamb will be very tender and the 2 large bones will come right out. You can shred the lamb with 2 forks.
- 6
Put the tagine or roaster on the stovetop and reduce the cooking liquid to 1/2, about 20 minutes. Add lamb back, serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
