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Tunisian Lamb Tagine
A traditional North African stew made with lamb, vegetables, and aromatic spices. This dish is slow-cooked in a clay pot called a tagine, which gives it a unique flavor and texture.
⏱180 min🍽4 servings📊medium
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Ingredients
- ●1.5 kg lamb shouldercut into 2-inch pieces
- ●2 tbsp olive oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1-inch piece gingergrated
- ●1 tsp cumin
- ●1 tsp coriander
- ●1/2 tsp cinnamon
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 cups chicken broth
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Instructions
- 1
Heat oil in the bottom of the tagine over medium heat.
- 2
Add onion and cook until softened, about 5 minutes.
- 3
Add garlic and ginger and cook for another minute.
- 4
Add cumin, coriander, cinnamon, salt, and pepper and cook for 1 minute.
- 5
Add lamb and cook until browned on all sides, about 5 minutes.
- 6
Add broth and bring to a boil.
- 7
Cover the tagine and transfer to the oven.
- 8
Bake at 300°F (150°C) for 2 1/2 hours, or until the meat is tender.
- 9
Garnish with fresh herbs, if desired.
- 10
Serve hot over couscous or rice.