Tunisian Lamb Tagine
A flavorful and aromatic North African stew originating from Tunisia, typically made with lamb or mutton. This recipe is a hearty and comforting meal that's perfect for the fall and winter seasons.
Ingredients
- ●1.5 pounds lambcut into 2-inch pieces
- ●2 tablespoons olive oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 tablespoon gingergrated
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon paprikasmoked
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Heat the olive oil in the bottom of a large clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add the chopped onion and sauté until it's translucent, about 5 minutes.
- 3
Add the minced garlic and grated ginger and sauté for another minute, until fragrant.
- 4
Add the lamb pieces and cook until they're browned on all sides, about 5 minutes.
- 5
Add the cumin, coriander, paprika, salt, and black pepper, and stir to combine.
- 6
Add 2 cups of water to the tagine and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 8
Stir in the nourishing and serve hot over couscous or rice.
- 9
Garnish with chopped fresh parsley or cilantro, if desired.