Tunisian-Style Braised Lamb with Beets
A hearty and flavorful North African-inspired stew made with tender lamb, sweet beets, and aromatic spices.
Ingredients
- ●1.5 kg lamb shouldercut into large chunks
- ●2 spring onionschopped
- ●3 cloves garlicminced
- ●2 beetspeeled and chopped
- ●2 tsp tagine spice blendor to taste
- ●2 tbsp olive oilfor browning lamb
- ●1 cup waterfor braising
- ●to taste saltfor seasoning
- ●to taste black pepperfor seasoning
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb chunks in batches, then set aside.
- 2
Reduce the heat to medium and sauté the chopped spring onions and minced garlic until softened.
- 3
Add the chopped beets, tagine spice blend, salt, and black pepper to the pot. Cook for 1-2 minutes, stirring constantly.
- 4
Add the browned lamb back to the pot, along with the water. Bring to a boil, then cover and transfer to the oven.
- 5
Braise the lamb for 2.5-3 hours, or until tender and falling apart.
- 6
Remove the pot from the oven and let it cool slightly. Serve the lamb and beets hot, garnished with chopped fresh cilantro, if desired.