Tender Moroccan-Inspired Shredded Lamb Tagine

Shredded Lamb Tagine Recipe

Overview

This Shredded Lamb Tagine recipe is a delightful creation originating from Valanni’s, a renowned restaurant in Philadelphia. Featured at a fundraiser event, this dish impressed so much that the chef generously shared the recipe. Now, you can recreate this flavorful dish at home, enjoying every bit of its succulence and richness.

Recipe Details

• Name: Shredded Lamb Tagine
• Cook Time: 5 hours
• Prep Time: 15 minutes
• Total Time: 5 hours 15 minutes
• Servings: 6
• Calories per Serving: 875.1
• Rating: ★★★★★ (5/5)
• Cuisine: Lamb/Sheep
• Keywords: Meat, Very Low Carbs, Kosher, Oven, Stove Top

Ingredients

• 4 lbs lamb shoulder, bone-in
• 3 tsp cumin
• 3 onions, chopped
• 2 carrots, sliced
• 3 scallions, chopped
• 1 cup chicken stock
• 1 1/2 – 2 cups water (as needed)
• Salt and pepper, to taste
• Fig jam (for serving)

Instructions

1. Preparation:

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   • Ask your butcher to trim the lamb shoulder, leaving the bone-in and removing excess fat.
   • Preheat your oven to 350°F (175°C).

2. Initial Cooking:

   • Trim any remaining fat off the lamb shoulder.
   • In a large frying pan, brown the lamb on all sides over medium-high heat. Remove from the pan and set aside.

3. Seasoning:

   • Score the lamb on all sides with a sharp knife.
   • Rub the lamb generously with cumin, ensuring even coverage. Season with salt and pepper to taste.

4. Roasting:

   • Place the lamb in a tagine or a roasting pan.
   • Roast uncovered in the preheated oven for 30 minutes to develop a nice sear.

5. Slow Cooking:

   • Reduce the oven temperature to 250°F (120°C).
   • Add chopped onions, sliced carrots, and chopped scallions around the lamb in the pan.
   • Pour in chicken stock and enough water to fill the pan halfway up the sides of the lamb.
   • Cover the pan tightly and roast for approximately 4 hours, or until the lamb is very tender and can be easily shredded.

6. Shredding:

   • Remove the lamb from the oven.
   • Using two forks, shred the lamb meat, discarding any bones or excess fat that may remain. The large shoulder bones should come out easily.

7. Reduction:

   • Place the tagine or roasting pan on the stovetop over medium heat.
   • Simmer the cooking liquid, stirring occasionally, until it reduces by half, approximately 20 minutes.

8. Final Assembly:

   • Once the liquid has reduced, return the shredded lamb to the pan.
   • Stir well to combine the lamb with the reduced sauce.

9. Serving:

   • Serve the Shredded Lamb Tagine hot, topped with a dollop of fig jam for a delightful sweet contrast.

Tips for Success:

• Ensure the lamb shoulder is well-trimmed but with the bone left in for added flavor during cooking.
• Browning the lamb before roasting enhances the depth of flavor.
• Use a tagine if available for an authentic cooking experience, or a heavy roasting pan with a tight-fitting lid.
• Adjust seasoning according to your preference; the cumin and coriander should impart a fragrant warmth to the dish.

Enjoying Your Dish:

This Shredded Lamb Tagine is perfect for special occasions or when you want to impress your guests with a dish that’s both comforting and sophisticated. The tender, flavorful lamb paired with the savory reduction and the hint of fig jam makes every bite a memorable experience. Serve it alongside couscous or a fresh green salad to complete your meal.