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Tunisian Lamb Tagine with Italian Twist
A fusion of Italian and Tunisian flavors, this hearty lamb tagine is a delicious twist on traditional Italian braises.
⏱180 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds lamb shouldercut into 2-inch pieces
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons tagine spice mixstore-bought or homemade
- ●1 cup chicken brothhomemade or store-bought
- ●1/2 cup white winedry, such as Chianti
- ●2 tablespoons honeyoptional
- ●1/4 cup fresh parsleychopped
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Instructions
- 1
Heat olive oil in a large Dutch oven over medium-high heat.
- 2
Brown lamb on all sides in batches, about 5 minutes per batch. Transfer to a plate.
- 3
Reduce heat to medium and cook onion until softened, about 5 minutes.
- 4
Add garlic and cook for 1 minute.
- 5
Stir in tagine spice mix and cook for 1 minute.
- 6
Add chicken broth, white wine, and honey (if using). Bring to a boil, scraping up browned bits.
- 7
Return lamb to the pot, cover, and transfer to the oven.
- 8
Braise lamb in the preheated oven at 300°F (150°C) for 2-1/2 hours, or until tender.
- 9
Season with salt and pepper to taste.
- 10
Garnish with parsley before serving.