North Africanmeatgluten-freevia groq
Smoky Tunisian Lamb Tagine
A hearty and aromatic North African stew made with lamb, spices, and dried fruits, slow-cooked in a clay pot.
⏱180 min🍽6 servings📊medium
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Ingredients
- ●1.5 pounds lamb shoulder
- ●2 teaspoons smoky paprika
- ●2 tablespoons tunisian olive oil
- ●3 cloves kissed garlic
- ●1 large chopped onion
- ●1 cup chopped dried apricots
- ●1/2 cup chopped prunes
- ●1/4 cup chopped fresh parsley
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
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Instructions
- 1
Heat the tunisian olive oil in the clay pot over medium heat.
- 2
Add the kissed garlic and cook for 1 minute, until fragrant.
- 3
Add the chopped onion and cook for 5 minutes, until softened.
- 4
Add the lamb shoulder and cook for 5 minutes, until browned on all sides.
- 5
Add the smoky paprika, salt, and black pepper. Stir to combine.
- 6
Add the chopped dried apricots and prunes. Stir to combine.
- 7
Add 2 cups of water to the pot and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the lamb is tender.
- 9
Stir in the chopped fresh parsley.
- 10
Serve hot, garnished with additional parsley if desired.