North Africanmeatpork-freevia groq
Tunisian Lamb Tagine
A traditional North African stew made with lamb, dried fruits, and spices, slow-cooked in a clay pot.
⏱170 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds Lamb shoulder, bone-in
- ●2 tablespoons Olive oil
- ●1 large Onion, chopped
- ●3 cloves Garlic, minced
- ●1 tablespoon Ginger, grated
- ●1 teaspoon Cumin, ground
- ●1 teaspoon Coriander, ground
- ●1/2 teaspoon Cinnamon, ground
- ●1/4 teaspoon Cloves, ground
- ●1/4 teaspoon Red pepper flakes
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1 cup Prunes
- ●1 can Chickpeas, canned
- ●2 cups Water
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Instructions
- 1
Heat oil in a large clay tagine or Dutch oven over medium heat.
- 2
Add onion and cook until softened, about 5 minutes.
- 3
Add garlic, ginger, cumin, coriander, cinnamon, cloves, and red pepper flakes. Cook for 1 minute.
- 4
Add lamb and cook until browned on all sides, about 5 minutes.
- 5
Add prunes, chickpeas, water, salt, and black pepper. Stir to combine.
- 6
Bring to a boil, then cover and transfer to the oven.
- 7
Bake at 300°F (150°C) for 2 1/2 hours, or until lamb is tender.
- 8
Serve hot over couscous or rice.
- 9
Taste and adjust seasoning as needed.