Lamb Tagine Shoulder at Erik Cox blog

Lamb Tagine Shoulder. the best lamb to use for lamb tagine is lamb shoulder. 1¾ cups lamb or chicken stock. 2 tsp ground black pepper. 1 onion, peeled and diced. ideally, lamb stew meat is the easiest option for this recipe, however, you could also use a boneless lamb shoulder or lamb leg and cut it into chunks to resemble stew meat. 2½ teaspoons kosher salt, more as needed. 2 garlic cloves peeled and chopped. I find stew meat really breaks down beautifully and becomes so tender rather than chewy. As this is a stew, a bone in chop or elbow cut wouldn't be as good as plain stew meat. 1.1kg/2½lb cubed lamb shoulder (5cm/2in chunks) 2. 5cm ginger peeled and chopped. I typically go to my local halal butcher to purchase boneless american lamb shoulder. 2 tsp ras en hanout.

Moroccan Lamb Tagine Recipe
from www.unileverfoodsolutions.com.au

2 garlic cloves peeled and chopped. As this is a stew, a bone in chop or elbow cut wouldn't be as good as plain stew meat. 1¾ cups lamb or chicken stock. the best lamb to use for lamb tagine is lamb shoulder. 5cm ginger peeled and chopped. I typically go to my local halal butcher to purchase boneless american lamb shoulder. I find stew meat really breaks down beautifully and becomes so tender rather than chewy. 2 tsp ras en hanout. 1 onion, peeled and diced. 2 tsp ground black pepper.

Moroccan Lamb Tagine Recipe

Lamb Tagine Shoulder 2 garlic cloves peeled and chopped. ideally, lamb stew meat is the easiest option for this recipe, however, you could also use a boneless lamb shoulder or lamb leg and cut it into chunks to resemble stew meat. the best lamb to use for lamb tagine is lamb shoulder. 1 onion, peeled and diced. I typically go to my local halal butcher to purchase boneless american lamb shoulder. As this is a stew, a bone in chop or elbow cut wouldn't be as good as plain stew meat. 2½ teaspoons kosher salt, more as needed. 2 tsp ground black pepper. 2 tsp ras en hanout. 1¾ cups lamb or chicken stock. 1.1kg/2½lb cubed lamb shoulder (5cm/2in chunks) 2. 5cm ginger peeled and chopped. 2 garlic cloves peeled and chopped. I find stew meat really breaks down beautifully and becomes so tender rather than chewy.

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