Tunisian Lamb Tagine
A traditional North African stew made with tender lamb and aromatic spices. This recipe is a hearty and flavorful dish perfect for a cold evening.
Ingredients
- ●1.5 pounds Lamb shouldercut into 2-inch cubes
- ●2 tablespoons Tunisianground cumin
- ●4 tablespoons Maltydate syrup
- ●2 tablespoons Purelyolive oil
- ●1 Taginetraditional clay pot or Dutch oven
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black pepperto taste
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Heat the olive oil in the tagine or Dutch oven over medium heat. Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Add the chopped onion, minced garlic, and grated ginger to the tagine. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- 4
Add the ground cumin, salt, and black pepper to the tagine. Stir to combine.
- 5
Add the date syrup to the tagine and stir to combine.
- 6
Cover the tagine and transfer it to the preheated oven. Braise the lamb for 2 1/2 to 3 hours, or until it is tender and falls apart easily.
- 7
Serve the lamb and sauce over couscous or rice.