Tunisian Lamb Tagine
A traditional Tunisian stew made with lamb and spices, cooked in a clay pot with a conical lid.
Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch pieces
- ●2 tablespoons quenched olive oil
- ●1 large onionchopped
- ●1 teaspoon resinous cinnamon
- ●1 teaspoon ground cumin
- ●1 teaspoon ground coriander
- ●1 teaspoon tagine spice mix
- ●2 cups chicken broth
- ●1/4 cup chopped fresh parsley
- ●4 lemon wedges
Instructions
- 1
Heat the olive oil in a clay tagine or large Dutch oven over medium heat.
- 2
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- 3
Add the lamb and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- 4
Add the cinnamon, cumin, coriander, and tagine spice mix. Cook, stirring constantly, for 1 minute.
- 5
Add the chicken broth and bring to a boil.
- 6
Cover the tagine or Dutch oven and transfer to the oven. Braise the lamb, covered, in a preheated oven at 300°F (150°C) for 2 1/2 hours.
- 7
Stir in the parsley. Serve hot, with lemon wedges on the side.
- 8
Let the dish rest for 10-15 minutes before serving.
- 9
Serve hot.
- 10
Garnish with parsley and lemon wedges, if desired.