Aussie Lamb Tagine

This is a delicious, slow-cooked Moroccan dish of Australian lamb, spices and vegetables with a touch of fruit zest. Our Herbies spices make this a simple and easy recipe.

Ingredients

• honey  ·  1 tablespoon 
• lamb shanks or lamb shoulder cubed, one inch  ·  3 pounds 
• Carrots, peeled and chopped  ·  3 
• Orange juice  ·  1 cup 
• Herbie’s Spice Tonic  ·  3 teaspoons 
• Herbie’s Tagine Spice Mix  ·  4 teaspoons 
• Herbie’s Tomato Powder  ·  2 tablespoons 
• Water  ·  4 tablespoons 
• Garlic cloves, minced  ·  6 
• small potatoes, peeled and chopped  ·  2 
• Beef broth  ·  4 cups 
• Olive oil  ·  2 tablespoons 
• Salt  ·   
• Pepper  ·   

Instructions

You might come across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. Tagine dishes are slow-cooked savory stews, traditionally cooked on the lowest heat necessary to keep the stew simmering gently.

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce.

1. Pre heat oven to 325 degrees.
2. Heat the base of a tagine if available or alternatively a large oven-proof dutch oven over medium high heat.
3. In a large bowl coat the lamb pieces in olive oil, salt, pepper, and Herbie’s Tagine Spice Mix and Spice Tonic Mix.
4. Sear the lamb pieces on all sides until a deep brown color is achieved.
5. Remove the lamb from the pot and drain on paper towels. Reserve.
6. While the pot is still hot add the garlic, carrots and parsnips and cook for about 2 minutes.
7. In a small bowl mix Herbie’s Tomato Powder with 4 tablespoons of water to make a tomato paste and add the tomato paste to the vegetables and cook for an additional minute.
8. Return lamb to the pot and stir in the orange juice, beef broth, tomato paste, and honey.
9. Turn the heat up to high and bring to a boil.
10. Once boiling, cover tightly with a secure lid and remove from the heat.
11. Place on the bottom rack of the oven and cook for at least 2 hours until the lamb falls apart with a fork.

    Jenny's Tips:

    • This can be served with rice, naan, mashed potatoes, polenta or just tear apart a loaf of crusty bread.
    • You can add a cup of tomato pasta sauce like Newman's or a cup of canned crushed tomatoes for more tomato influence.

    

    Enchant Trinity

    Enchant is a Châteauneuf-du-Pape style wine, a blend of Grenache, Syrah and Mourvèdre.

    

    Spice Tonic

    Friendly spices for you wellbeing. Stir into juice, milk or yogurt.

    

    Tagine Spice Blend

    A Moroccan Tagine is a casserole and this blend gives the traditional flavour.

    

    Tomato Powder

    Tomato powder has the sweetest red tomato flavor so rich you won't believe it, until you taste it.