Tunisian Lamb Tagine
A flavorful and spicy stew originating from Tunisia, made with tender lamb and a blend of aromatic spices. Serve over couscous or rice for a hearty meal.
Ingredients
- ●1 pound lamb shouldercut into 2-inch pieces
- ●1/2 teaspoon fiery red pepper flakes
- ●1 teaspoon ground cumin
- ●1/2 teaspoon ground coriander
- ●1/2 teaspoon turmeric
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 tablespoons tunisian olive oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 cups chicken brothgluten-free
Instructions
- 1
Heat the oil in a large Dutch oven over medium heat.
- 2
Add the lamb and brown on all sides, about 5 minutes.
- 3
Remove the lamb and set aside.
- 4
Add the onion and cook until softened, about 5 minutes.
- 5
Add the garlic, cumin, coriander, turmeric, red pepper flakes, salt, and black pepper. Cook for 1 minute.
- 6
Add the chicken broth and bring to a boil.
- 7
Return the lamb to the pot, cover, and transfer to the oven.
- 8
Bake at 300°F (150°C) for 2-1/2 to 3 hours, or until the lamb is tender.
- 9
Remove from the oven and let rest for 10 minutes before serving.
- 10
Serve over couscous or rice, garnished with fresh herbs if desired.