North Africanmeatglutenvia groq
Tunisian Lamb Tagine
A traditional North African stew made with tender lamb, aromatic spices, and dried fruits. This hearty dish is perfect for a cold winter night.
⏱180 min🍽6 servings📊medium
🥕
Ingredients
- ●2 lbs, bone-in lamb shouldercut into 2-inch pieces
- ●2 tbsp olive oilfor browning
- ●1 large onionchopped
- ●4 cloves garlicminced
- ●2 tsp cuminground
- ●1 tsp corianderground
- ●1/2 tsp cinnamonground
- ●1/4 tsp gingerground
- ●1 tsp saltto taste
- ●1/2 tsp black pepperto taste
- ●1 cup dried pruneschopped
- ●2 cups chicken brothlow-sodium
👨🍳
Instructions
- 1
Heat oil in a large Dutch oven over medium-high. Brown lamb in batches, then set aside.
- 2
Reduce heat to medium. Add onion, garlic, cumin, coriander, cinnamon, and ginger. Cook, stirring occasionally, until onion is softened.
- 3
Add browned lamb, prunes, broth, salt, and pepper. Stir to combine.
- 4
Bring to a boil, then cover and transfer to the oven. Braise at 300°F (150°C) for 2 1/2 hours, or until lamb is tender.
- 5
Skim off excess fat. Serve hot, garnished with fresh parsley or cilantro.