shredded lamb tagine

1. 1

   have your butcher cut the lamb for you leaving the shoulder bone in, but removing the rib bones and extra fat.

2. 2

   preheat oven to 350.

3. 3

   trim fat off the roast.

4. 4

   brown in a frying pan on all sides, remove.

5. 5

   score the meat on all sides and rub with mixed cumin, coriander, salt, pepper.

6. 6

   put into a tagine or a roasting pan, roast uncovered for 30 minutes.

7. 7

   remove and lower heat to 250.

8. 8

   add onions, carrots and scallions to lamb, to cover pour chicken stock in to fill half way cover and cook aprox 4 hours.

9. 9

   remove from oven.

10. 10

    the lamb will be very tender and the 2 large bones will come right out.

11. 11

    you can shred the lamb with 2 forks.

12. 12

    put the tagine or roaster on the stovetop and reduce the cooking liquid to 1/2, about 20 minutes.

13. 13

    add lamb back, serve.

14. 14

    this tastes great topped with a dab of fig jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.