Tunisian Lamb Tagine
A traditional North African dish made with lamb, spices, and dried fruits, slow-cooked in a clay pot or oven.
Ingredients
- ●1.5 lbs Lamb shoulder
- ●2 tbsp Olive oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●1-inch piece Ginger
- ●1 tsp Cumin
- ●1 tsp Cinnamon
- ●1 tsp Paprika
- ●1 tsp Salt
- ●1/2 tsp Black pepper
- ●1 cup Dried apricots
- ●1 cup Dried prunes
- ●1 cup Chicken broth
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with salt, black pepper, cumin, cinnamon, and paprika.
- 3
Heat the olive oil in a large clay pot or Dutch oven over medium heat.
- 4
Brown the lamb on all sides, about 5 minutes. Remove from heat and set aside.
- 5
Add the onion, garlic, and ginger to the pot and cook until the onion is softened, about 5 minutes.
- 6
Add the dried apricots and prunes to the pot and cook for 1 minute.
- 7
Add the chicken broth to the pot and bring to a boil.
- 8
Return the lamb to the pot, cover, and transfer to the preheated oven.
- 9
Bake for 2 1/2 to 3 hours, or until the lamb is tender and the sauce has thickened.
- 10
Serve hot, garnished with fresh parsley or cilantro, if desired.