Tunisian Lamb Tagine
A flavorful and aromatic North African stew made with lamb, spices, and dried fruits.
Ingredients
- ●1 (1.5-2 pound) lamb shoulder, bone-in
- ●2 teaspoons Tunisian spice blend (or ras el hanout)
- ●2 tablespoons unrefined olive oil
- ●1 large onion
- ●2 inches ginger
- ●3 cloves garlic, minced
- ●1 cup dates, pitted
- ●1/2 cup prunes
- ●2 cups chicken broth
- ●2 tablespoons apple cider vinegar
Instructions
- 1
Heat oil in a large clay or ceramic tagine over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the ginger and garlic and cook for another minute.
- 4
Add the lamb and cook until browned on all sides, about 5-7 minutes.
- 5
Add the spice blend, dates, prunes, broth, and vinegar. Stir to combine.
- 6
Bring the mixture to a boil, then cover the tagine and transfer it to the oven.
- 7
Bake at 300°F (150°C) for 2-3 hours, or until the lamb is tender and the meat is falling off the bone.
- 8
Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
- 9
Let the tagine rest for 10-15 minutes before serving to allow the flavors to meld together.
- 10
Serve over couscous or with crusty bread to soak up the rich sauce.