This is a delicious, slow-cooked Moroccan dish of Australian lamb shoulder, spices and vegetables with a touch of fruit zest. Our Herbies spices make this a simple and easy recipe.
Tagine dishes are slow-cooked savory stews, traditionally cooked on the lowest heat necessary to keep the stew simmering gently.
Pre heat oven to 325 degrees.
Heat a large oven-proof pot, dutch oven, or authentic tagine if available over medium high heat. In a large bowl coat the lamb pieces in olive oil, salt, pepper, and Herbie’s Tagine Spice Mix. Sear the lamb pieces on all sides until a deep brown color is achieved. Remove the lamb from the pot and drain on paper towels. Reserve.
While the pot is still hot add the garlic, carrots and parsnips and cook for about 2 minutes.
In a small bowl mix Herbie’s Tomato Powder with 4 tablespoons of water to make a tomato paste. Add the tomato paste to the vegetables and cook for an additional minute.
Then add the crushed tomatoes, orange juice, and beef broth. Turn the heat up to high and bring to a boil.
Once boiling, remove from the heat cover tightly with a secure lid and add to the bottom rack of the oven and cook for at least 2 hours until the lamb falls apart with a fork.
This can be served with rice, naan, potatoes, polenta or any other starch of your choice.
This recipe is meant for stewing.