Tunisian Red Tagine with Caramelized Onions
A flavorful and aromatic North African dish made with tender lamb, sweet onions, and a blend of spices.
Ingredients
- ●1 large red onionsthinly sliced
- ●2 tsp tunisian red tagine spice blendor to taste
- ●1 crisp red bell peppersdiced
- ●1 cup iced waterfor cooking
- ●1 (2 lbs) lamb shoulderboneless and butterflied
- ●2 tbsp olive oilfor cooking
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt and black pepper.
- 3
Heat olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 5
Add the sliced onions and cook until they start to caramelize, about 10 minutes.
- 6
Add the diced red bell peppers and cook for an additional 2 minutes.
- 7
Add the Tunisian red tagine spice blend and cook for 1 minute.
- 8
Add the iced water to the pot, cover, and transfer to the preheated oven.
- 9
Braise the lamb and vegetables for 2 1/2 hours, or until the meat is tender and falls apart easily.
- 10
Serve the lamb and vegetables hot, garnished with fresh parsley and lemon wedges.