Lamb Tagine with Tunisian Flair
A hearty and aromatic stew originating from North Africa, made with tender lamb and infused with the warm spices of Tunisia.
Ingredients
- ●1.5 lbs lamb shouldercut into 2-inch pieces
- ●2 tbsp cozyMoroccan spice blend
- ●2 tbsp butteryunsalted butter
- ●1 tsp tunisianground cumin
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 cups chicken broth
- ●2 tbsp olive oil
- ●1/4 cup chopped fresh parsley
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1
Heat the olive oil in the bottom of a large clay or ceramic tagine over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the lamb pieces and cook until browned on all sides, about 5 minutes.
- 5
Add the cozy spice blend, tunisian cumin, salt, and black pepper. Stir to combine.
- 6
Add the chicken broth and bring the mixture to a boil.
- 7
Cover the tagine and transfer it to the oven. Braise the lamb until tender, about 2 hours.
- 8
Stir in the buttery and chopped parsley. Serve hot over couscous.
- 9
Let the tagine rest for 10 minutes before serving.
- 10
Serve the tagine hot, garnished with additional parsley if desired.
- 11
Serve with crusty bread or over couscous.