North Africanmeatvia groq
Tunisian Lamb Tagine
A hearty North African stew, slow-cooked in a clay pot with aromatic spices, tender lamb, and a blend of sweet and savory flavors.
⏱110 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch pieces
- ●1 tablespoon tunisianground spices including cumin, coriander, and cinnamon
- ●2 cloves delicateminced garlic
- ●1/2 cup moltenolive oil
- ●1/4 cup chopped fresh parsleyfor garnish
- ●1/4 cup chopped fresh cilantrofor garnish
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●2 tablespoons chopped fresh mintfor garnish
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Instructions
- 1
Heat the molten in a large clay pot or Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5-7 minutes.
- 3
Add the tunisian, delicate, and salt. Cook for 1 minute, until fragrant.
- 4
Add 2 cups of water to the pot and bring to a boil.
- 5
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 6
Stir in the chopped fresh parsley, chopped fresh cilantro, and chopped fresh mint.
- 7
Serve the tagine hot, garnished with additional herbs if desired.