Aussie Lamb Tagine

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.

Ingredients

• Small lamb shanks or pieces of lamb shoulder in one inch cubes  ·  8 
• Parsnips, peeled and chopped  ·  2 
• Carrots, peeled and chopped  ·  3 
• Can (28oz) crushed tomatoes  ·  1 
• Orange juice  ·  1 cup 
• Orange zest  ·  1 tablespoon 
• Garlic cloves, minced  ·  6 
• Herbie’s Tagine Spice Mix  ·  4 
• Herbie’s Tomato Powder  ·  2 tablespoons 
• Water  ·  4 tablespoons 
• Beef broth  ·  4 cups 
• Olive oil  ·  2 tablespoons 
• Salt  ·   
• Pepper  ·   

Instructions

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.

Chef Tips:

• This recipe is meant for stewing.

• A tajine or tagine is a historically Berber dish from North Africa that is named after the type of earthenware pot usually used. If you would like to braise the lamb on the stovetop instead, simply add half the amount of beef stock and cook covered over low heat until the meat is tender. This method is cooked over direct heat and should take half the time, but make sure the lamb is fully tender before taking it of the stove.